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Cajun Shrimp And Oyster Gumbo

recipe at a glance
ready in: 1-2 hrs
serves/makes:   6

recipe id: 39688
cook method: stovetop

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3 tablespoons oil
1/4 cup flour
1/2 cup chopped onion
1 teaspoon minced garlic
3/4 cup chopped green bell pepper
1/4 cup chopped parsley
1/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
1 can (16 ounce size) tomatoes with juices
1 package (10 ounce size) frozen okra, thaw, cut across
1 pound medium shrimp, clean, devein (reserve shells)
1 pint shucked oysters
3 cups hot cooked rice

Soup Stock

2 quarts water
2 slices lemon
2 dried red chilies
1/4 teaspoon salt
1 bay leaf
1/2 teaspoon dried thyme
shrimp shells
oyster liquor


To make roux: Combine flour and oil in a large heavy pan or Dutch oven. Cook and stir over medium high heat until roux turns a dark, rich red brown color but is not scorched, 15 to 20 minutes.

Stir in onion and garlic; cook and stir until soft. Add green pepper, parsley, salt, thyme, cayenne pepper and pepper sauce. Cook and stir 5 minutes longer.

Gradually whisk in about 2 cups warm stock and tomatoes. Return to a boil and simmer 20 minutes, stirring occasionally. Add okra; simmer just until okra is tender, about 5 minutes.

Add shrimp and oysters.Simmer just until edges of oysters curl and shrimp is pink and opaque, 5 to 8 minutes. Do not overcook seafood. Remove from heat.

To serve, mound hot rice in soup plates and ladle gumbo over the top.

For Stock: In a large stock pot, combine water, slices of lemon, dried red chilies, salt, bay leaf, dried thyme, shrimp shells and oyster liquor. Bring to a boil. Cook at a low boil, uncovered, until mixture is reduced to about 3 cups, about 25 to 30 minutes.

Strain and discard seasonings and shrimp shells.

added by

Merrill, Albuquerque, New Mexico USA


396 calories, 11 grams fat, 48 grams carbohydrates, 27 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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