Mother's Shrimp Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Roux:
1/4 cup vegetable oil
1/4 cup flour
Saute Vegetables:
2 large onions (chopped)
4 cloves garlic (finely chopped)
1 bell pepper (chopped)
4 cups chopped okra
6 tablespoons butter (more if needed)
Other Ingredients:
3 pounds peeled/deveined shrimp
3 cups canned tomatoes (chopped fine)
2 1/2 quarts boiling water
2 chicken bouillon cubes
2 tablespoons Tony Chachere's seasoning
2 teaspoons salt
2 bay leaves
2 teaspoons black pepper
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Directions: |
Directions:In large stock pot combine all items listed under "other ingredients" EXCEPT shrimp. Cook on medium heat.
Meanwhile, in large skillet, saute all vegetables listed above. Cook and stir until onions are translucent and okra is set (no juice). Don't let vegetables get brown. When ready, pour into stock pot with other ingredients.
While stock pot is cooking, make roux using items above. Cook over low heat stirring frequently for about 30 minutes. Roux should be very dark but not burned. Add roux to stock pot (carefully while pouring as it will foam up).
Continue to cook stock pot for about another hour.
Add shrimp and cook another 30 minutes. Let gumbo set for about 20 minutes before serving.
Fill individual bowls with a scoop of white rice topped with gumbo. Add a teaspoon of "file" to each bowl if desired. Serve with crusty french garlic bread. |
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Personal
Notes: |
Personal
Notes: I have always loved this recipe which was passed down from my Granny to my mother.
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