My Mom's Shrimp Gumbo Is The Best Recipe
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Category: |
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Ingredients: |
Ingredients: 1 c. olive oil
16 cloves of garlic, chopped
2 lrg cans tomatoes
5-6 T. plain flour
5 lbs. okra sliced (or equiv. frozen)
salt and pepper
3 lrg onions, chopped fine
1 lrg bunch fresh parsley (not dried!!!!)
4 T. Worcestershire sauce
5-8 lbs. raw shrimp, peeled/de-veined
4-6 lrg bay leaves
lots of cayenne to taste
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Directions: |
Directions:My mom taught me everything I know about cooking. I remember the day she taught me how to make a good roux used for most any kind of gumbo. Start with a very heavy skillet of some kind or large iron pot. Heat oil till it is very hot. Add okra; stir often. The okra will absorb the oil. Fry until the oil returns, about 30 minutes. Now add onions and fry until light brown. Add garlic and parsley. Slowly add the flour (add 2 T. and let it bubble and get brown, then add more and do the same. If 6 T. doesn't seem enough then add more) Let it get very dark brown, stiring constantly. Don't let it burn. Slowly add the cans of tomatoes, stirring constantly. Then add, little at a time, about 3-4 quarts of boiling water (half of this if you prefer a thick gumbo). Add Worcestershire sauce and cayenne, salt and pepper. Simmer for several hours. Add shrimp about 45 minutes before you want to serve the dish. Serve over rice. Before I add the cayenne, I split the one pot into two pots. I then add the cayenne heavily to one and call it the spicy one and very little to the second pot for the mild sauce for the children (and my husband!). |
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Personal
Notes: |
Personal
Notes: This is great for the cold winter afternoons eating in front of the fireplace watching Georgia Bulldawgs. Of course, if you are like me, you miss football so bad that you eat it in the summer and watch the tivo'd games from last season (go Mathew Stafford, go dawgs)!!!!
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