"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

New Orleans Shrimp Gumbo Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for New Orleans Shrimp Gumbo, by , is from Buboltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Bruns
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cajun spice:
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp white pepper
2 tsp cracked black pepper
1 tsp cayenne pepper
2 tsp dried thyme
tsp dried oregano

Mix the spices together and store in a spice jar.

10 oz pkg frozen cut okra
1 lg onion chopped
14 oz can diced tomatoes
1 green pepper chopped
1/4 c butter
2 celery stalks chopped
2 cloves garlic chopped
1 Tbsp Cajun spice
1 Tbsp Worcestershire sauce
1 tsp crushed red pepper
1/4 tsp ground allspice
1/2 tsp black pepper
2 bay leaves
2 cans chicken broth
1/3 c vegetable oil
1/3 c flour
3/4 to 1 lb frozen shrimp, without tails

Directions:
Directions:
Roux:

The traditional method for making roux was to cook it very slowly for hours. But it can be done with care on high heat and takes just minutes. Use equal parts of oil and flour. Heat a heavy pan (preferably cast-iron) and add the oil. When the oil is very hot, sprinkle on one-quarter of the flour and whisk in briskly with a long-handled wire whisk. Add remaining flour little by little and whisk constantly. The mixture should be on a slow boil with tiny bubbles constantly breaking the surface. Light roux takes about 2 minutes cooking, red-brown roux about 5 minutes. Best results are obtained by keeping the heat reasonably high, and sliding the pan off the heat for 30 seconds every so often. Whisking must be constant and fast to avoid scorching. If roux does burn, it will be bitter and unusable and you will have to begin again.

Combine okra and tomatoes in a pan. Bring to a boil and reduce heat. Cover and simmer gently for 15-30 minutes.

Cook onion, green pepper and celery in butter for 2-3 minutes, add garlic and cook for 20 minutes.
Add okra mixture to vegetables with spices and Worcestershire sauce. Stir for 2 minutes. Add broth and red-brown roux and cook 15-30 minutes more. Remove bay leaves.

Add shrimp and simmer gently a few minutes right before serving. Serve over rice.

Personal Notes:
Personal Notes:
Guaranteed to make you break sweat! You can add Tabasco sauce to heat it up even more.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

860W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!