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Vintage convenience meals stew simmered to perfection, full of andouille sausage + shrimp. So comfy and simply so darn excellent.
This shrimp gumbo has been made on repeat all iciness lengthy. And I truly do imply all iciness lengthy. As a result of there’s in reality not anything higher than strolling into the home with the aroma of this gumbo simmering for the previous 2 hours, ready to be wolfed, within the lifeless of iciness.
Now it calls for slightly of stirring and endurance for the darkish roux (the important thing to an ideal gumbo recipe) however I promise, your efforts shall be smartly price it. It’s savory, wealthy, hearty, and simply so darn excellent, particularly with a touch of scorching sauce and a few crusty bread off to the aspect.
TOOLS FOR THIS RECIPE
WHAT IS GUMBO?
Gumbo is a highly regarded stew in Louisiana made with a dismal roux, the holy trinity of greens (onion, bell pepper, and celery), and a mixture of seafood, andouille sausage, and hen, usually served scorching over cooked rice.
WHAT IS A DARK ROUX?
A roux is equivalent portions fats and flour. And the darkish roux right here takes endurance (and the bottom for an excellent gumbo recipe!). The roux calls for consistent stirring to forestall burning, and the colour will have to resemble darkish brown, or the colour of milk chocolate.
CAN I USE DRY HERBS INSTEAD?
Completely! However as a result of dried herbs are ceaselessly stronger/concentrated than recent herbs, you want much less when the usage of dry. The right kind ratio is 1 tablespoon recent herbs to at least one teaspoon dried herbs.
I’M SKEPTICAL ABOUT THE OKRA. CAN I OMIT OR SUBSTITUTE?
You’ll overlook the okra or replace with different greens comparable to zucchini, inexperienced beans or broccoli florets.
HOW DO YOU SERVE GUMBO?
Gumbo is historically served scorching with cooked white rice and scorching sauce at the aspect.
- 1 cup basmati rice
- 5 tablespoons vegetable oil, divided
- 1 (12.8-ounce) bundle smoked andouille sausage, thinly sliced
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 1 onion, diced
- 1 inexperienced bell pepper, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups hen inventory
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3 sprigs recent thyme
- 2 bay leaves
- 2 ½ cups frozen sliced okra
- 1 ½ kilos medium shrimp, peeled and deveined
- Kosher salt and freshly floor black pepper, to style
- ¼ cup chopped recent parsley leaves
- 1 tablespoon scorching sauce
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In a big saucepan of two cups water, prepare dinner rice consistent with bundle directions; put aside.
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Warmth 1 tablespoon vegetable oil in a big stockpot or Dutch oven over medium warmth. Running in batches, upload sausage, and prepare dinner, stirring continuously, till sausage is flippantly browned, about 3-4 mins; put aside.
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Scale back warmth to low; upload butter and closing 4 tablespoons vegetable oil to the Dutch oven, stirring till butter has melted, about 1-2 mins.
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Whisk in flour till darkish brown, about 20-25 mins.
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Build up warmth to medium; upload onion, bell pepper, celery and garlic. Cook dinner, stirring every so often, till soft, about 6-8 mins.
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Stir in hen inventory, scraping any browned bits from the ground of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
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Carry to a boil; duvet, scale back warmth and simmer till diminished and flavors have mixed, about 2 hours.
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Stir in okra till heated thru, about 5 mins.
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Stir in shrimp; season with salt and pepper, to style. Cook dinner, stirring every so often, till crimson and cooked thru, about 3-5 mins.
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Take away from warmth; discard bay leaves and stir in parsley.
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Serve instantly with rice and scorching sauce, if desired.
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