Arlene Said:Say you wanted to make shrimp gumbo?
We Answered:I make Duck & seafood gumbo every Christmas that is our family tradition for Christmas dinner.
Gumbo can be made from anything, but the fried okra, gumbo file', and roux with onions, is the secret to make it thick and gumbo'ey! And time!!! You can't rush good gumbo. Some use tomatoes some don't, I don't! Simmer the meat you choose low and long for extra flavor, add a few boullion cubes while boiling,
Otherwise you can use a combination of anything or just one of
andouille sausage or good smoked sausage,
hog or any meat you have!!!
Derek Said:How do I make Chicken/Shrimp gumbo?
We Answered:I throw in chicken, sausage, shrimp and crawdads in mine.
3 Tablespoons vegetable oil
3 Tablespoons flour
saute over medium low heat for 10 minutes for your rue
1 lb chicken thighs
1 pound sausage links cut into chunks
2 large cans of crushed tomatoes
1 small onion
1 bell pepper
1/2 teaspoon of cayenne pepper
1/2 teaspoon of black pepper
1 teaspoon of salt
1/2 teaspoon thyme
1/2 teaspoon oregano
simmer over low heat 1- 2 1/2 or crock pot for 3-4 hours
add 1 pound of okra simmer for another 20 to 30 minutes
about 5 minutes before serving add your precooked shrimp and crawdads all the shrimp has to do is heat through or they become over cooked
Season to taste and good luck!
Karl Said:Shrimp Gumbo?
We Answered:SHRIMP GUMBO
4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder (Powdered Sassafras Leaves)
Preheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
Lee Said:Does anyone have a good shrimp gumbo recipe?
We Answered:Shrimp and Sausage Gumbo Recipe
3/4 cup olive oil
3/4 cup flour
3 medium onions, diced
4 stalks celery, diced
1 large bell pepper, diced
4 carrots, peeled and sliced
3 medium potatoes, peeled and diced
1 pound frozen okra, diced
1 bag (3 tablespoons) crab boil
2 pounds medium shrimp, peeled and deveined
1 pound Andouille sausage, sliced thin, about 1/4 inch
2 quarts chicken broth
1 can diced tomatoes
1 can Rotel tomatoes
1 teaspoon crushed red pepper flakes
2 tablespoons Smoked Spanish Hot Paprika
Serves / Yields
About 5 Quarts
Make a tea with 1 quart of chicken broth and 3 tablespoons (1 bag) of crab boil. Simmer for 15 minutes and set aside. Discard the bag of crab boil, or strain out the spice blend.
Add the olive oil and flour to a stock pot and heat on medium-high with constant stirring until it is mohogany brown. This is roux, and it is the only difficult part of this recipe.
The secret is constant stirring and constant attention. This will only take a few minutes. The roux must be dark brown but not burnt. There is no recovery from burned roux. If this happens, wash up and start over. Use a metal or wooden spatula, nylon or plastic will melt in the hot roux.
Add the onions, celery and bell pepper, and stir. Add the crushed red pepper flakes and sausage and stir for several minutes.
Add the crab boil liquid and the rest of the chicken stock. Add the potatoes, carrots, and simmer for 20 minutes.
Add the shrimp, okra, tomatoes, and paprika, and simmer for another 20 minutes. Add salt and black pepper to taste.
Serve over rice. Use about 1/2 part rice to 1 part gumbo.
You can use almost any meat to make gumbo. The results will be equally good. Try chicken, ham, pork, almost any sausage, shrimp, crab, fish, or crawfish. Our preference is shrimp and sausage, and is the one we always cook. You will notice that we don't use file gumbo. We don't think that it adds to the dish.
Courtney Said:Removing shrimp gumbo and teriyaki odor from a car?
We Answered:Open the trunk & leave it open especially on a warm/windy day, all day. Sprinkle baking soda well over the area in the trunk, let set as long as possiblem, vacuum up the baking soda, then spray well with Febreeze or Lysol. (white can has nicer scent) As for cleaning the cloth seat. Once the seat is dry, sprinkle some baking soda on it, & let it set a while. Later, remove with a car vacuum. Spray a lot of Febreeze or Lysol on it & let it dry well. You may have to re spray the seat & trunk daily for a while. Keep the windows & trunk open whenever it's possible.
Nina Said:What's the best recipe for shrimp gumbo?
We Answered:I am cajun from SE Louisiana. Here's how to cook a great gumbo. First, you will need a roux. In a magnalite pot heat about a 1/4 cup of vegetable oil. Put in enough flour to make a consistecy of paste. Heat on high continually stirring until it has the color of peanut butter. Do not overcook. Remove from heat before it burns. Then add to the roux chopped onions (one average size onion), garlic, chopped celery, salt, pepper, about a pound of peeled uncooked shrimp (season shrimp with Tony's Chachere's seasoning if available) Saute mixture for about 10-15 minutes. Fill pot with water and bring to boil. If you can get it add a teaspoon full of Zatarain's liquid crab boil.(be careful, liquid crab boil is concentrated and extremely potent don't add too much. But it makes it taste wonderful!) Allow to boil for 30-40 minutes adding water if needed. It should be the consistency of soup. After cooking is complete allow gumbo to sit for about 10 minutes to allow grease to rise to top. use a large spoon and skim top to remove grease from gumbo. Then add chopped parsley and stir. Serve over rice.
Penny Said:How do you make shrimp gumbo?
We Answered:Shrimp and Crab Gumbo
8 (1-1/4 cups gumbo plus 1/3 cup rice) servings
1 pound fresh or frozen large shrimp in shells
1/3 cup all-purpose flour
2 tablespoons cooking oil
2 cups chopped onion
1-1/2 cups chopped green and/or red sweet pepper
4 stalks celery, thinly sliced
4 cloves garlic, minced
2 14-ounce cans lower-sodium beef broth
1 cup water
1 recipe Cajun Spice Mix (see recipe below)
1 16-ounce package frozen cut okra
2 6-ounce cans crabmeat, drained
3 cups hot cooked long grain rice or brown rice
Green onions (optional)
Bottled hot pepper sauce (optional)
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels.
2. In a medium skillet, cook flour over medium heat about 6 minutes or until brown, stirring often. Transfer to a medium bowl; set aside.
3. In a 4-quart Dutch oven, heat oil over medium heat. Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until tender.
4. Slowly whisk broth into browned flour. Add broth mixture, water, and Cajun Spice Mix to Dutch oven. Stir in okra. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
5. Add shrimp; cook for 2 to 3 minutes or until shrimp is pink. Gently stir in crabmeat.
6. To serve, spoon gumbo into 8 bowls. Top each serving with rice, a shrimp, and a green onion, if desired. If desired, pass hot pepper sauce. Makes 8 (1-1/4 cups gumbo plus 1/3 cup rice) servings.
Cajun Spice Mix: In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.
Prep: 40 minutes
Cook: 1 hour 5 minutes
12 ounces fresh or frozen cooked split crab legs
8 ounces fresh or frozen shelled shrimp
1 pound skinless catfish, haddock, or orange roughy fillets (1/2 to 1-inch thick)
1/2 cup margarine
1/2 cup all-purpose flour
2 cups chopped onion
1 cup chopped green pepper
5 cloves garlic, minced
4 cups chicken broth
1 28-ounce can tomatoes, cut up
2 cups sliced okra or one 10-ounce package frozen cut okra, thawed
1 teaspoon dried thyme, crushed
1/2 teaspoon cayenne pepper
1 bay leaf
2 teaspoons file powder
4 cups hot cooked rice
1. Thaw crab and shrimp, if frozen. Remove crabmeat from shells, then cut crabmeat into bite-size pieces. Devein shrimp. Cut fish into 1-inch pieces. Cover and refrigerate the shellfish and fish until needed.
2. For gumbo, in a 5-quart heavy Dutch oven melt margarine. Stir in flour. Cook and stir over medium-low heat for 20 to 25 minutes or until a dark reddish brown roux is formed. Add onion, green pepper, and garlic. Then continue cooking and stirring over medium-low heat about 15 minutes or until the vegetables are very tender.
3. Gradually stir in chicken broth. Then stir in the undrained tomatoes, okra, thyme, pepper, and bay leaf. Bring to boiling, then reduce heat. Cover and simmer for 30 minutes.
4. Carefully add crab, shrimp, and fish. Return just to boiling, then reduce heat. Cover and simmer gently for 2 to 4 minutes or until shrimp turns pink and fish is done. Remove from heat. Stir in file powder.
5. To serve, remove bay leaf. Spoon the gumbo over the hot rice in individual soup bowls. Makes 8 servings.