You don't have to head down to the bayou to enjoy this shrimp gumbo that's jumbo in taste. This healthy and hearty Cajun dish is a great way to let the good times roll. Enjoy a heaping helping tonighit.
At a glance
1 lb. large shrimp, in shells (fresh or frozen) 1/3 cup all-purpose flour 2 tbsp. cooking oil 2 cups chopped onions 1 1/2 cups chopped green peppers (and or red sweet pepper) 4 stalks celery, thinly sliced 4 garlic cloves, minced 2 (14 oz.) cans low sodium beef broth 1 cup water 1 recipe cajun seasoning 1/2 tsp. dried thyme, crushed 1/4 tsp. white pepper 1/4 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. crushed red pepper flakes 1 (16 oz.) pkg. frozen cut okra 3 cups hot cooked long-grain rice or brown rice Green onions (optional) Bottled hot pepper sauce (optional)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium skillet, cook flour over medium heat about 6 minutes or until brown, stirring often. Transfer to a medium bowl; set aside. 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. 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. Add shrimp; cook for 2 to 3 minutes or until shrimp is pink. To Serve: spoon gumbo into 8 bowls and 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 tsp. dried thyme, crushed; 1/4 tsp. ground white pepper; 1/4 tsp. salt; 1/4 tsp. ground black pepper; and 1/4 tsp. crushed red pepper.
QUICK RECIPE SEARCH