New Orleans Seafood Gumbo
| Prep Time: 60 min | Serves: 6 |
| Cooking Time: 180 min | Yield: 1 pot |
Seafood gumbo is a traditional New Orleans favorite that is served over white rice. Though it takes a while to prepare, it is inexpensive to make and goes a long way.
Ingredients
Smothered Okra:- 16 oz Okra
- 1 cup Onions
- 8 oz Chopped Tomatoes
- 8 oz Green Bell Pepper
- 1 tsp Salt
- 3 tbsp Canola Oil
- 1/4 tsp Hot Sauce
- 32 oz shrimp
- 2 cup Water
- 3 tsp Original Creole Seasoning
- 48 oz Shrimp (peeled And Deveined)
- 1 cup Vegetable Oil
- 1 1/2 cups Flour
- 2 cups Onions, Diced
- 1 cup Celery
- 1 cup Green Bell Pepper
- 1/4 cup Minced Garlic
- 1 link Andouille Sausage
- 2 tsp Salt
- 2 tsp Pepper, Black
- 3 tsp Original Creole Seasoning
- 2 cups Rice
Directions
Smothered Okra: -- Wash and cut stems off okra. Cut okra into small rounds.
-- Add oil to saucepan.
-- Cook the okra in oil over medium heat, stirring constantly for 15 minutes (make sure okra is not stringy or slimy).
-- In another saute pan, add one tablespoon of oil, onions and peppers. Cook until tender and wilted.
-- Combine peppers and onions to okra.
-- Add tomatoes, salt and hot sauce to vegetables.
-- Cook for 10 minutes or until tomatoes have been softened and smothered.
Shrimp Stock: -- Remove peel and heads from shrimp.
-- Boil peels and heads in water for about 10 minutes.
-- Season to taste.
-- Heat vegetable oil over low-medium heat.
-- Slowly add flour to the oil, whisking continuously (this will make a roux) until it turns the color of peanut butter.
-- Add "Trinity" mixture (onion, peppers and celery) and garlic to the roux and "sweat" the vegetables (until they are soft).
-- Add shrimp stock slowly until you get desired consistency (I like a thick gumbo).
-- Bring to a boil
-- Add smothered okra
-- Season to taste, using Original Creole Seasoning (Tony Chachere's), salt and pepper.
-- Add shrimp and cut sausage.
-- Cook until shrimp is pink (3 to 5 minutes).
-- Let simmer for approximately two to three hours.
-- Serve over cooked white rice.