A lot of people talk about okra being slimy, but the trick is to give them a saute at a high temperature for a couple minutes, then add at the very end of cooking the gumbo. Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 … Add the tomatoes, consomme and water. There are many different styles of gumbo, from gumbo z'herbes to sausage gumbo, seafood gumbo, and chicken gumbo, but almost all gumbos feature okra. File powder, if using, is always added at the end. Shrimp & Okra Gumbo. Remove bay leaves and thyme sprigs; discard. Gumbo is a stay-inside-and-cook-all-day kind of dish that warms you inside and out. This recipe is slightly adapted from Emeril Lagasse’s book, Louisiana Real and Rustic. The recipe is very loose and forgiving, as gumbos are meant to be, but it does rely on good technique: making a proper roux, which requires patience and time, and using a good stock; in this case, shrimp stock. About 25 minutes before cooking time is up, add shrimp … Trim the stems and tips and cut into 1/4-inch rounds. 4.74 from 60 votes Print Rate Before serving, remove the bay leaves. As with the shrimp, if you buy fresh okra, get about 1 ¼ pound because you’ll be chopping off the stem end and don’t want to end up short. Add the sausage and cook, stirring often, to render out the fat, about 5 … Gumbo is a thick, flavorful stew from southern Louisiana. Shrimp and Okra Gumbo. https://littlespicejar.com/new-orleans-gumbo-shrimp-sausage Cover and cook until vegetables are fork-tender, 3–4 hours on high or 6–8 hours on low. You can even make this Chicken Shrimp and Okra Gumbo for Valentine’s Day. Chicken thighs offer more flavor than chicken breasts but feel free to use boneless chicken breasts if you prefer. It definitely adds a little extra flavor and texture to your gumbo! This Creole gumbo is a fascinating, wonderful example of a lighter gumbo with no roux. Prep Time: 15 minutes Cook Time: 1 hour Serves 6. https://www.deepsouthdish.com/2009/10/shrimp-and-okra-gumbo.html DIRECTIONS. With gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew. I served the shrimp and okra gumbo topped with rice and garnished with green onions. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Proteins are added and the stew is thickened with either okra or sassafras powder (also known as file powder); never both. Gumbo can be kept in the fridge for a couple of days if stored in an airtight container. Transfer to a serving bowl and serve over white rice, if desired. In gumbo, the rice is cooked separately from the other ingredients and added in the final step instead of cooking along with everything else and absorbing all of the flavors. A lot of people don’t like okra or think they don’t like okra. It tastes even better the following day. Cover and bring to a boil; add the leeks, carrot and okra. Stir into gumbo … https://myfoodstory.com/new-orleans-shrimp-sausage-gumbo-recipe One of my ALL TIME FAVORITE gumbo recipes. Ingredients: Mix in the okra and the remaining ingredients, including the remaining 1 tablespoon of butter, and simmer over medium-low heat until thick, about 1 hour. Way less oil compared to Chicken and Sausage. It is amazing and it is full of shrimp, crab and andouille. Same goes with the shrimp. https://www.food.com/recipe/best-creole-shrimp-and-okra-gumbo-452503 https://www.simplyrecipes.com/recipes/shrimp_gumbo_with_andouille_sausage While Louisianans have firm ideas about what goes into a proper gumbo, there are infinite variations—chicken and okra; turkey and sausage; duck, oyster, and sausage—and countless versions, including ones with filé as a thickener and others with okra. I’ve also used corn starch whisked into cold seafood/chicken stock and then slowly poured/whisked into the boiling final gumbo … But it’s a very important part of this gumbo, adding both flavor and acting as a thickener. Shrimp, Andouille Sausage and Okra Gumbo. Heat the olive oil in a large pot over medium-high heat. Wash the okra in cool water. This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice. Note: If you want to try a Seafood Gumbo without okra, try this Seafood Gumbo. Shrimp Gumbo. In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes. Serve gumbo in shallow bowls, ladled over cooked white rice, with hot sauce, parsley, and scallions at the table for guests to add to their liking. Gumbo is very similar to jambalaya, but it's prepared as a soup enriched with a roux. https://www.dontsweattherecipe.com/shrimp-and-sausage-gumbo And it does make a HUGE difference taste wise. Click to get the recipe for Cajun Jambalaya with Okra, Andouille and Shrimp --> Gumbo needs at least one of the three standard thickeners: a roux; filé, which is powdered sassafras leaves; and/or yes, okra. Gumbo file powder or sliced okra are what I use if the gumbo is too thin for your preference at the final boil. https://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe Combine water, clam juice, celery, onion, bell pepper, tomatoes, okra, garlic, Worcestershire sauce, thyme, and oregano in a 4-quart or larger slow cooker. Shrimp, Okra and Andouille Smoked Sausage Gumbo Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. Large and Jumbo shrimp are beautiful, but for Gumbo, I prefer shrimp to be small or mediums. The okra for this recipe is cooked for 30 minutes. https://louisianacajunmansion.com/cajun-shrimp-and-okra-gumbo-recipe Shrimp can easily overcook and get rubbery. Stir the shrimp into the hot gumbo and cook until just cooked through, about 3 to 5 minutes. Otherwise, as mentioned, more flour when making the roux. Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes. I am definitely looking forward to experimenting with more gumbo recipes in the future! In a small bowl, combine flour and cold water until smooth.