Shrimp And Okra Gumbo

Name: Shrimp and Okra Gumbo (Standard)
Total time: 2 h 30 min
Yield: 6
Cuisine: Cajun
Ingredients: 1/2 cup All-purpose flour; 1/2 cup Vegetable oil; 1 cup Onion-chopped; 1 cup Celery-chopped; 1 cup Bell pepper-chopped; 1 pound Okra-sliced; 1 pound Shrimp-peeled and deveined; 1/2 pound Andouille sausage-sliced; 8 cups Chicken broth; 2 tbsp Cajun seasoning; 1 tsp Cayenne pepper; 1 tsp Garlic powder; 1/2 tsp Black pepper; 1/4 tsp Dried thyme; 1/4 cup Chopped parsley; 2 cups White rice-uncooked

⏱2h 30m

👥6

🔥450 cal

Medium

🍽️Cajun

A hearty and flavorful Shrimp and Okra Gumbo, perfect for a comforting meal. This recipe uses readily available ingredients and straightforward techniques.

1/2 cup All-purpose flour

1/2 cup Vegetable oil

1 cup Onion-chopped

1 cup Celery-chopped

1 cup Bell pepper-chopped

See all 16 ingredients ↓

(0 reviews)

⏱2h 30m

👥6

🔥450 cal

Medium

🍽️Cajun

A hearty and flavorful Shrimp and Okra Gumbo, perfect for a comforting meal. This recipe uses readily available ingredients and straightforward techniques.

#Gumbo #Shrimp #Okra #Comfort Food #Cajun

Instructions

Prepare the Rice according to package directions.
Make the Roux: In a large pot or Dutch oven, heat the Vegetable oil over medium heat. Gradually whisk in the All-purpose flour, stirring constantly until a dark roux forms (about 20-30 minutes). Be careful not to burn it.
Add the Vegetables: Add the Onion, Celery, and Bell pepper to the roux and cook until softened, about 5-7 minutes.
Add the Okra: Stir in the Okra and cook for another 5 minutes.
Add the Broth and Seasoning: Gradually pour in the Chicken broth, stirring constantly to prevent lumps. Add the Cajun seasoning, Cayenne pepper, Garlic powder, Black pepper, and Dried thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add the Protein: Add the Andouille sausage and Shrimp to the gumbo. Cook until the shrimp is pink and cooked through, about 5-7 minutes.
Serve: Ladle the gumbo over the cooked Rice. Garnish with Chopped parsley.

Ingredients

1/2 cup 113 g All-purpose flour
1/2 cup 113 g Vegetable oil
1 cup 140 g Onion-chopped
1 cup 140 g Celery-chopped
1 cup 140 g Bell pepper-chopped
1 pound 454 g Okra-sliced
1 pound 454 g Shrimp-peeled and deveined
1/2 pound 227 g Andouille sausage-sliced
8 cups 1.89 L Chicken broth
2 tbsp 30 mL Cajun seasoning
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Garlic powder
1/2 tsp 2.5 mL Black pepper
1/4 tsp 1.25 mL Dried thyme
1/4 cup 60 mL Chopped parsley
2 cups 340 g White rice-uncooked

Equipment

Large pot or Dutch oven
Whisk
Cutting board
Knife

Instructions

Prepare the Rice according to package directions.
Make the Roux: In a large pot or Dutch oven, heat the Vegetable oil over medium heat. Gradually whisk in the All-purpose flour, stirring constantly until a dark roux forms (about 20-30 minutes). Be careful not to burn it.
Add the Vegetables: Add the Onion, Celery, and Bell pepper to the roux and cook until softened, about 5-7 minutes.
Add the Okra: Stir in the Okra and cook for another 5 minutes.
Add the Broth and Seasoning: Gradually pour in the Chicken broth, stirring constantly to prevent lumps. Add the Cajun seasoning, Cayenne pepper, Garlic powder, Black pepper, and Dried thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
Add the Protein: Add the Andouille sausage and Shrimp to the gumbo. Cook until the shrimp is pink and cooked through, about 5-7 minutes.
Serve: Ladle the gumbo over the cooked Rice. Garnish with Chopped parsley.

Nutrition per serving

Calories 450

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0 reviews

Shrimp And Okra Gumbo

Shrimp And Okra Gumbo

Ratings & Reviews

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