So glad to hear that Jo-Ann! All those amazing spicy cajun flavors, along with big bites of sausage shrimp and some okra? Possibly even a midweek affair? Serve half that amount for appetizer. Remove and discard bay leaves. Add additional broth, if desired. Add 6 cups of the okra. Now we wouldn't dare call this the best recipe you've ever tastedwe know that's the one you grew up enjoying. Saute till the vegetables are transparent and soft on medium heat. Shrimp and Okra Gumbo - Louisiana Cookin Cajun Shrimp and Okra Gumbo Recipe Stir to combine. Cook and stir for 1 minute. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. When made with oil, it can be stored on the counter for a few days or in the refrigerator or freezer for much, much longer. Stirring constantly is a requirement to keep the roux from burning. Increase heat to high; bring to boil. Sausage Gumbo - EatingWell Directions In a large Dutch oven, heat 2 tablespoons oil over medium heat. Increase heat to medium-high, and bring mixture to a boil. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Every Thursday you'll receive new recipes, events &festivals and more. Bring to a good simmer and let cook 15 minutes. In the meantime, cook the rice. With this cookbook, youre never more than a few steps away from a down home dinner. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally. Im a texture girl and something about it just doesnt sit right with me. Added sausage. Immediately add diced onion, celery, and bell pepper, reduce heat to medium-low, and cook, stirring often, until vegetables are soft, about 20 minutes (roux will darken). For the Gumbo In a 5 1/2 quart saucepan or large dutch oven (preferably cast iron) melt the fat over high heat until it begins to smoke, about 3 minutes. Once made and cooled, the roux can be put in an airtight container and stored for future use. I freaking LOVE Gumbo! If you wanted to make a larger batch, I suggest increasing all the ingredients. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. (This time can vary based on the oven, cooking vessel, and elevation, so watch for the right color. Add the chicken pieces, bay leaves, and finely minced fresh garlic. Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, bay leaf, and cooked sausage. Ladle gumbo over rice. The okra is cooked down just long enough for a tender finish. Also, keep an eye on the consistency, if it starts getting too thick, you made need to add a little water to get it back to a stew-like consistency! The milk solids in butter also scorch easily, so I dont recommend using butter to make dark rouxs. Place the dutch oven with the finished roux over medium heat and add the celery, onion, and bell pepper. Add shrimp, hot sauce, and fil powder. . Add butter to hot drippings in Dutch oven, stirring until melted.
Suffolk County Brady List, How Much Is Climping Beach Car Park, Biblically, What Can We Infer About Cultural Differences?, Why Did Newt Gingrich Change His Name, Carlo Gambino Jr, Articles G