Shrimp Gumbo
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
40
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
110 g
Vegetable Oil110 g
All-Purpose Flour1 cup
Onion (diced)1 cup
Celery (diced)1 cup
Green Pepper (diced)2 tbsps
Garlic (minced)1 tbsp
Kosher Salt1 tsp
Thyme (fresh, chopped)1 tsp
Cayenne PepperDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine
4
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
5
While the roux is baking, de-head, peel and devein the shrimp
6
Place the shrimp in a bowl and set in the refrigerator
7
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
8
Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart
9
Remove from the heat and strain the liquid into a container, discarding the solids
10
Once the roux is done, carefully remove it from the oven and set over medium-high heat
11
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
12
Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine
13
Gradually add the shrimp broth while whisking continually
14
Decrease the heat to low, cover and cook for 35 minutes
15
Turn off the heat, add the shrimp and sausage and stir to combine
16
Add the file powder while stirring constantly
17
Cover and allow to sit for 10 minutes prior to serving
18
Serve over rice