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Shrimp and Oyster Gumbo

1/2 lb. fresh okra
Vegetable cooking spray
1 tsp. vegetable oil
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1 Tbsp. minced Jalapeno pepper
2 cloves garlic, minced
3 (10 1/2 oz.) cans no-salt-added chicken broth
2 tsp. Creole Seafood Seasoning
2 bay leaves
1/2 lb. unpeeled, medium size fresh Shrimp
1 pint Standard Oysters, drained
2 cups hot, cooked long-grain rice

Wash okra and drain well. Remove tip and stem ends; cut okra into 1/4 inch slices, and set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add onions and next 4 ingredients; saute 5 minutes. Add okra; cook 2 minutes. Add broth, Creole Seafood Seasoning, and bay leaves; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.


Peel and devein Shrimp. Add Shrimp and Oysters; cook 4 minutes. Discard bay leaves. Serve gumbo over rice.


Yield: 4 servings



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