Cajun Shrimp & Oyster Gumbo Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Stock, recipe below
3 tbsp: Oil,
1/4 cup: Flour,
1/2 cup: Chopped onion,
1 tsp: Minced garlic,
3/4 cup: Chopped green bell pepper,
1/4 cup: Chopped parsley,
1/4 tsp: Salt,
1/2 tsp: Dried thyme,
1/4 tsp: Cayenne pepper,
1/4 tsp: Hot pepper sauce,
16 ounce: Can tomatoes with juices,
10 ounce: Frozen okra, thaw,cut across
1 lbs: Medium shrimp, clean,devein
1 pint: Shucked oysters,
3 cup: Hot cooked rice,
Directions:
To make roux: Combine flour and oil in a large heavy pan or Dutch
oven.Cook and stir over medium high heat until roux turns a dark,rich
red brown color but is not scorched,15 to 20 minutes.Stir in onion and
garlic;cook and stir until soft.Add green pepper,
parsley,salt,thyme,cayenne pepper and pepper sauce.Cook and stir 5
minutes longer.Gradually,whisk in about 2 cups warm stock and
tomatoes.Return to a boil and simmer 20 minutes,stirring
occasionally.Add okra;simmer just until okra is tender,about 5
minutes.Add shrimp and oysters.Simmer just until edges of oysters
curl and shrimp is pink and opaque,5 to 8 minutes.Do not overcook
seafood.Remove from heat.To serve,mound hot rice in soup plates and
ladle gumbo over the top.
Stock: In a large stock pot,combine 2 quarts water,2 slices lemon,2
dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2 teaspoon dried
thyme,shrimp shells and oyster liquor.Bring to a boil.Cook at a low
boil,uncovered,until mixture is reduced to about 3 cups,about 25 to
30 minutes.Strain and discard seasonings and shrimp shells.
Source from luhu.jp
oven.Cook and stir over medium high heat until roux turns a dark,rich
red brown color but is not scorched,15 to 20 minutes.Stir in onion and
garlic;cook and stir until soft.Add green pepper,
parsley,salt,thyme,cayenne pepper and pepper sauce.Cook and stir 5
minutes longer.Gradually,whisk in about 2 cups warm stock and
tomatoes.Return to a boil and simmer 20 minutes,stirring
occasionally.Add okra;simmer just until okra is tender,about 5
minutes.Add shrimp and oysters.Simmer just until edges of oysters
curl and shrimp is pink and opaque,5 to 8 minutes.Do not overcook
seafood.Remove from heat.To serve,mound hot rice in soup plates and
ladle gumbo over the top.
Stock: In a large stock pot,combine 2 quarts water,2 slices lemon,2
dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2 teaspoon dried
thyme,shrimp shells and oyster liquor.Bring to a boil.Cook at a low
boil,uncovered,until mixture is reduced to about 3 cups,about 25 to
30 minutes.Strain and discard seasonings and shrimp shells.
Source from luhu.jp