Wednesday, January 18, 2012
Shrimp Creole Gumbo
One of my Sons begs for this dish. This recipe will nearly fill a 4qt. pan.
Traditionally You should make the roux from bacon grease,
Other than that this would be a healthy dish. I use butter instead.
Along with the shrimp, you can add any cooked meat to this dish such as:
Sliced smoked sausage, chicken, beef, crawdad, crab, fish.
Originally this dish was created for any meat you have handy.
For the roux:
1/4 butter and 1/4 flour
You'll also need:
1 bag-frozen chopped okra- thawed
1 clove garlic-minced
1 stalk celery-diced
1 green bell pepper-diced
1-15oz.can diced tomatoes
1-1/2cups water with 3tbl.chicken base dissolved in it. (bullion is fine too)
1 can beef broth
2 bay leaves
1tsp hot sauce
1lb small shrimp
2cups cooked rice
In a 4quart stock pan, add butter. Heat to melt and add the flour.(roux)
On a medium flame whisk the roux while browning. You want it too become a dark golden brown.
Add the onion,garlic,celery and green pepper. Saute until onions are soft.
Add the tomatoes,water,beef broth,spices and hot sauce.
Simmer 20 minutes.
Stir in okra, bring to boil. Reduce heat and simmer 5minutes.
Add shrimp And bring to boil. turn off heat. Add the cooked rice and serve.
(It only takes the shrimp a few minutes to cook. You know it's done when it turns pink.)
The roux will brown even more during this process. If you want true southern style. cook the roux until it turns black. But it's too bitter for my northern palate.
Add the okra, cook 5 minutes, Add the shrimp, cook until pink. turn off the burner and add the rice.