Shrimp broth and Shrimp Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs shrimp in the shell (41-50 count)
1 T Thyme
1 T Bay leaves
1 1/2 T olive oil
1 T garlic chopped
Salt and pepper to taste
8 cups Chicken Broth
8 T flour
3 T olive oil
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
2 T tomato paste
2 T garlic
1 small can of diced tomatoes
1/2 tsp cayenne pepper
1 1/2 tsp paprika
1 package andouille sausage 1/4 inch sliced
1 large package frozen okra sliced
1 T file powder
Rice
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Directions: |
Directions:Take shrimp and remove shells and set aside. Save shrimp for later.
Heat olive oil over medium to low heat and add Thyme, Bay leaves and garlic along with shrimp shells. Saute for 2 minutes and then add broth. Bring to boil and then let simmer for 30 minutes. Add salt and pepper to taste. After 30 minutes strain off shells and save.
Saute celery, onion, and green pepper for about 5 minutes. The mixtures is done when onions turn translucent. Add flour and make a roux mixture with the vegetables. Be careful not to burn. Add tomato paste and garlic. Cook for a couple more minutes continuously stirring. Add tomatoes, cayenne pepper, and paprika and sliced andouille sausage and continue to stir. Cook for a few minutes. Add Shrimp broth and stir. Depending on the thickness you may have to add water or chicken broth. Simmer for 25 minutes. Mixture should thicken a bit. Add okra and soften for about 5 minutes. Add salt and pepper to taste. Add shrimp and cook for 2-3 minutes. Remove from heat. Add file powder and immediately serve over rice. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:90 minutes |
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