Shrimp And Okra Gumbo

Name: Shrimp and Okra Gumbo (Elevated)
Total time: 4 h
Yield: 6
Cuisine: Cajun
Ingredients: 1 cup All-purpose flour; 1 cup Duck fat; 2 cups Onion-finely chopped; 2 cups Celery-finely chopped; 2 cups Bell pepper-finely chopped; 2 pounds Okra-sliced and sautéed separately; 2 pounds Jumbo shrimp-peeled and deveined; 1 pound Smoked Andouille sausage-sliced; 1/2 pound Louisiana crawfish tails; 8 cups Homemade seafood stock; 3 tbsp Cajun seasoning; 2 tsp Smoked paprika; 2 tsp Garlic powder; 1 tsp Black pepper-freshly ground; 1 tsp Dried thyme; 1/4 cup Chopped parsley-fresh; 1 tbsp Hot sauce; 1/4 cup Dry sherry; 2 cups Jasmine rice-uncooked

⏱4h

👥6

🔥600 cal

Hard

🍽️Cajun

An exceptional Shrimp and Okra Gumbo, crafted with the finest ingredients and techniques for a truly unforgettable experience. Features a seafood stock and smoked paprika.

1 cup All-purpose flour

1 cup Duck fat

2 cups Onion-finely chopped

2 cups Celery-finely chopped

2 cups Bell pepper-finely chopped

See all 19 ingredients ↓

(0 reviews)

⏱4h

👥6

🔥600 cal

Hard

🍽️Cajun

An exceptional Shrimp and Okra Gumbo, crafted with the finest ingredients and techniques for a truly unforgettable experience. Features a seafood stock and smoked paprika.

#Gumbo #Shrimp #Okra #Comfort Food #Cajun #Seafood Stock #Duck Fat

Instructions

Prepare the Rice according to package directions.
Make the Roux: In a large pot or Dutch oven, heat the Duck fat over medium heat. Gradually whisk in the All-purpose flour, stirring constantly until a very dark, chocolate-colored roux forms (about 45-60 minutes). Be extremely careful not to burn it.
Add the Vegetables: Add the Onion, Celery, and Bell pepper to the roux and cook until softened, about 10-12 minutes.
Deglaze and Add Broth: Add the Dry sherry and stir to deglaze the pot. Gradually pour in the Homemade seafood stock, stirring constantly to prevent lumps. Add the Cajun seasoning, Smoked paprika, Garlic powder, Black pepper, and Dried thyme. Bring to a boil, then reduce heat and simmer for 60 minutes.
Add the Protein: Add the Smoked Andouille sausage, Crawfish tails, and sautéed Okra to the gumbo. Simmer for 15 minutes. Add the Jumbo shrimp and cook until pink and cooked through, about 3-5 minutes.
Finish and Serve: Stir in the Hot sauce. Ladle the gumbo over the cooked Jasmine rice. Garnish with Chopped parsley.

Ingredients

1 cup 237 mL All-purpose flour
1 cup 237 mL Duck fat
2 cups 280 g Onion-finely chopped
2 cups 280 g Celery-finely chopped
2 cups 280 g Bell pepper-finely chopped
2 pounds 907 g Okra-sliced and sautéed separately
2 pounds 907 g Jumbo shrimp-peeled and deveined
1 pound 454 g Smoked Andouille sausage-sliced
1/2 pound 227 g Louisiana crawfish tails
8 cups 1.89 L Homemade seafood stock
3 tbsp 45 mL Cajun seasoning
2 tsp 10 mL Smoked paprika
2 tsp 10 mL Garlic powder
1 tsp 5 mL Black pepper-freshly ground
1 tsp 5 mL Dried thyme
1/4 cup 60 mL Chopped parsley-fresh
1 tbsp 15 mL Hot sauce
1/4 cup 60 mL Dry sherry
2 cups 340 g Jasmine rice-uncooked

Equipment

Large pot or Dutch oven
Whisk
Cutting board
Knife
Large skillet

Instructions

Prepare the Rice according to package directions.
Make the Roux: In a large pot or Dutch oven, heat the Duck fat over medium heat. Gradually whisk in the All-purpose flour, stirring constantly until a very dark, chocolate-colored roux forms (about 45-60 minutes). Be extremely careful not to burn it.
Add the Vegetables: Add the Onion, Celery, and Bell pepper to the roux and cook until softened, about 10-12 minutes.
Deglaze and Add Broth: Add the Dry sherry and stir to deglaze the pot. Gradually pour in the Homemade seafood stock, stirring constantly to prevent lumps. Add the Cajun seasoning, Smoked paprika, Garlic powder, Black pepper, and Dried thyme. Bring to a boil, then reduce heat and simmer for 60 minutes.
Add the Protein: Add the Smoked Andouille sausage, Crawfish tails, and sautéed Okra to the gumbo. Simmer for 15 minutes. Add the Jumbo shrimp and cook until pink and cooked through, about 3-5 minutes.
Finish and Serve: Stir in the Hot sauce. Ladle the gumbo over the cooked Jasmine rice. Garnish with Chopped parsley.

Nutrition per serving

Calories 600

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Shrimp And Okra Gumbo

Shrimp And Okra Gumbo

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