Shrimp Gumbo

Shrimp Gumbo

Shrimp Gumbo
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.
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8

Ingredients
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)

Methods/steps
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.

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