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Gumbo, Shrimp Recipe

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This recipe for Gumbo, Shrimp is from Pipkin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lbs. raw shrimp (peeled and deveined)
1 1/2 tbsp. salt
3/4 to 1 tsp. cayenne pepper
1/2 tsp. garlic powder
3 quarts Seafood Stock (3 32-oz boxes Kitchen Basics Seafood Stock)
32 oz. water
2 c Crisco All Veg. Shortening &
1 1/2 c flour (or Savoie Dark Roux 16 oz.)
2 c chopped onion
1 1/2 to 2 c chopped bell pepper
Directions:
Directions:
Combine salt, cayene pepper and garlic powder in small bowl. Set aside, Peel and deveine shrimp. Sprinkle seasoning over shrimp and toss well. Cover and refrigerate until ready to use. In large heavy stock pot, bring seafood stock & water to full boil. While stock is coming to boil, make roux.
To make roux: in cast iron skillet, heat crisco over high heat until oil is hot and just short of smoking, about 3-4 minutes. Using a long handled whisk, or wooden spoon, gradually add flour. Cook on medium-high heat whisking constantly until roux is dark brown (darker than an old penny) @ 45 minutes. Be careful not to let mixture burn If using jar of roux, remove lid from jar and microwave the roux for one minute. Stir well.
Add roux to boiling Seafood Stock, and whisk until smooth. Simmer for 30 minutes.
In microwave safe bowl, cook veggies in a little water for 3-5 minutes, and add to gumbo. Simmer for 1 hour. Bring gumbo to a medium boil and add shrimp. Simmer an additional hour. Adjust seasoning to taste. Serve over cooked white rice. Sprinkle with TexJoy File.

 

 

 

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