This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
New Orleans Shrimp Gumbo
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Don't let let the lengthy recipe directions scare you off, this is the best gumbo you'll ever have.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 pound fresh uncooked shrimp
1 cup uncooked long grain rice
4 tablespoons white flour
2 cans (14 ounce size) cut okra, drained
2 tablespoons extra light olive oil with a dash of sesame oil
1 can (6 ounce size) no-salt tomato paste
1 large white onion, peeled and chopped
3 stalks celery, chopped
2 green bell peppers, seeded and chopped
2 cloves garlic, peeled and chopped
6 cups water
6 fresh thyme sprigs
2 bay leaves
1/2 teaspoon cayenne pepper
Chopped green onions and fresh parsley for garnish
directions
Peel and devein the shrimp, saving the shells. Cut each shrimp into three pieces and set aside.
Put the shrimp shells into a medium saucepan and cover with 2 cups water. Bring to a boil and simmer just a couple of minutes. Strain out the shells, reserving the liquid. This flavor infused water will be used for cooking your rice.
Cook the rice in the reserved shrimp shell water until all the liquid is absorbed and the rice is cooked through.
Put the flour in a saucepan over medium heat. Stir constantly until it turns light brown. Remove from the heat and cool. This step is crucial in developing a nice, toasty flavor and brown color for your gumbo.
Put the drained okra in a large plastic bag. Pour in the cooled flour. Seal off the top and shake until the okra is completely coated with flour.
Heat 1 tablespoon of the oil in a large pot. Add the flour-coated okra and the flour, one half at a time. You want the okra to fry and become really brown. Push the okra to one side of the pot.
On the other side of the pot, add the tomato paste and cook, stirring often. Continue cooking until the tomato paste turns a dark brown. Now stir the tomato paste into the okra pieces. Turn the cooked okra out onto a plate, scraping up all the tasty brown pan residue.
Add the remaining oil to the same pot. Add the onions, celery, green pepper and garlic. Let the vegetables sweat and fry over high heat. Stir in the cooked okra and continue frying over high heat.
Pour in 4 cups water, thyme, bay leaves and the cayenne pepper. Simmer 30 minutes.
Just before you're ready to serve, stir in the shrimp. Cook only about 4 minutes. The shrimp should not be overdone.
Spoon the rice, fragrant from the shrimp shells, into a bowl. Sprinkle the chopped green onions over the rice. Top with the shrimp gumbo. Sprinkle with emerald flecks of fresh, chopped parsley.
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nutrition data
528 calories, 10 grams fat, 77 grams carbohydrates, 34 grams protein per serving.
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reviews & comments
July 29, 2014
I lived in southern Louisiana for over 15 years & this is one of the most accurate online gumbo recipes I've seen. However, I don't use any form of tomato and do use the shrimp and some file at the end of my cooking time of a couple of hours; sometimes longer if I'm using chicken too. Valerie is correct about adding the salt.
January 20, 2013
This recipe is admittedly more work than others but the results are totally worth it. The shrimp shell broth that you cook the rice in adds so much wonderful flavor. I had a little trouble with the okra-browning part of the directions. They didn't really brown but rather the flour just got gummy and clumpy. Once they were mixed with the tomato paste I was able to smooth out the mixture so the end result wasn't gummy. Browning the tomato paste added an incredible amount of flavor that I hadn't ever thought to do. This is really a great recipe. One note: the recipe does need salt, so add that to taste. It will be surprisingly bland without it.