Shrimp Gumbo

While in St. Petersburg, Florida Ample Bites was able to buy some fresh, large Gulf shrimp. Inspired by this bounty, I adapted a recipe from a friend who has been making gumbo since he was a young man growing up in Louisiana. My adaptation used the fresh shrimp and some smoked turkey sausage. The keys to a good shrimp gumbo are the roux and fresh shrimp stock. Enjoy!

Shrimp Gumbo
(Adapted from Tebo’s Seafood Gumbo)

Serves 10

2 ½ to 3 lbs of shrimp, peeled and deveined
1 ½ lbs of smoked turkey sausage, sliced ½” thick
2 large onions, chopped
1 ½ tsp crushed garlic
2 16 oz cans diced tomatoes with liquid
1 medium bell pepper
1 bunch green onions, green and white parts finely chopped
1 stalk of celery, finely chopped
4 cups sliced okra (optional)
1 Tbsp Kosher salt
2 tsp freshly ground black pepper
1 tsp cayenne pepper
2 tsp liquid crab boil
½ cup canola oil
5/8 cup all-purpose flour
2 ½ quarts of Shrimp Stock
4 bay leaves

After peeling shrimp, save the shells and heads for the Shrimp Stock. Prepare the Shrimp Stock by boiling them in 3 quarts of water with 1 teaspoon of the crab boil for about 15 minutes, set aside and allow the stock to cool. Strain the stock before using.

Place the onions and garlic in one container, place tomatoes, bell pepper and green onion in a second container, and place okra in a third container. Mix seasonings (salt, black pepper, cayenne pepper and the remaining crab boil) and set aside.

Make roux by heating oil in a heavy Dutch oven. Add flour slowly, stirring constantly until the roux is very dark brown. Be careful not to burn the roux. Alternatively, the roux can be made in a microwave by thoroughly mixing the oil and flour in an ovenproof container. Heat on HIGH in the microwave for 3 minutes. Remove the roux and stir it thoroughly. Repeat the process in one-minute intervals until the desire color of roux is reached.

In a heavy Dutch oven, add the onions and garlic to the roux. Heat on high, stirring constantly, until the onions are caramelized, about 12 minutes. Again, be careful not to burn the roux. Add the tomatoes, bell pepper and green onions. Add the shrimp stock, okra, seasonings and bay leaves and stir thoroughly. Bring the gumbo to a boil.

While the gumbo is coming to a boil, brown the turkey sausage in a skillet with some canola oil. Drain the sausage on a paper towel-covered plate and add the sausage to the gumbo. Reduce the heat and simmer the gumbo, covered, for about 40 minutes.

Before serving bring the gumbo back to a boil and add the peeled shrimp. Simmer for about 6-8 minutes until the shrimp are pink. Let stand 15-30 minutes and remove the bay leaves before serving. Serve 8-10 ounces of gumbo with about 1/3 cup of rice. Add file and hot sauce to taste.

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