Best 5 Kathys Cajun Shrimp Gumbo Recipes

KATHY'S CAJUN SHRIMP GUMBO

Steps:

• 1. Bring 10 cups of water to a rapid boil in a large soup pot.
• 2. Stir in roux and simmer until roux is dissolved. (See my microwave roux recipe).
• 3. Stir in all finely chopped vegetables and salt & peppers. Simmer on a slow boil for 45 minutes until vegatables are tender.
• 4. Drop in shrimp (you can also add crabs, crab meat and/or oysters at that time). Continue to cook on simmer for 45 minutes until shrimp are tender.
• 5. Turn off heat and add gumbo file' (this helps thicken the gumbo). Let it sit for a minimum of 30 minutes. The longer it sits, the better the flavor. It is always better the 2nd day.
• 6. Serve over steamed white rice.

SHRIMP GUMBO

Steps:

• Heat oven to 350ºF.
• Put the oil and flour into a 5- to 6-quart cast-iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While the roux is baking, de-head, peel, and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the water, set over high heat, and bring to a boil. Decrease the heat to low and simmer until the liquid has reduced to 1 quart, about 1 hour. Remove from the heat and strain the liquid into a container, discarding the solids.
• Once the roux is done (it will be a brick red-brown), carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers, and garlic, and cook, moving constantly until the onions begin to turn translucent, about 8 minutes. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves, and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover, and cook for 35 minutes.
• Turn off the heat, add the shrimp and sausage, and stir to combine. Add the filé powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

HEART HEALTHY SHRIMP GUMBO WITH CAJUN SPICE MIX

Steps:

• Thaw shrimp, if frozen.
• Peel and devein shrimp, leaving tails intact if desired.
• Rinse shrimp; pat dry with paper towels.
• In a medium skillet, cook flour over medium heat about 6 minutes or until brown, stirring often.
• Transfer to a medium bowl; set aside.
• In a 4-quart Dutch oven, heat oil over medium heat.
• Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until tender.
• Slowly whisk broth into browned flour.
• Add broth mixture, water, and Cajun Spice Mix to Dutch oven.
• Stir in okra.
• Bring to boiling; reduce heat.
• Cover and simmer for 15 minutes.
• Add shrimp; cook for 2 to 3 minutes or until shrimp is pink.
• To Serve:.
• spoon gumbo into 8 bowls. Top each serving with rice, a shrimp, and a green onion, if desired.
• If desired, pass hot pepper sauce. Makes 8 (1-1/4 cups gumbo plus 1/3 cup rice) servings.
• Cajun Spice Mix: In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.

REAL CAJUN SEAFOOD GUMBO (FROM A LOUISIANIAN)

Steps:

• In a 7-quart cast iron dutch oven, heat oil over medium-high heat.
• Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again.
• Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted.
• Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes.
• Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture.
• Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated.
• Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume.
• Add green onions and parsley.
• Season to taste using salt, pepper and Louisiana Gold.
• Fold shrimp, lump crab meat, oysters and reserved oyster liquid into soup.
• Return to a low boil and cook approximately 5 minutes.
• Adjust seasonings and serve over cooked rice.

HUSBAND'S GRANDMOTHER'S SHRIMP GUMBO

Steps:

• Brown the sausage in a skillet over medium heat, discard the fat in the skillet, and drain the sausage slices on paper towels to absorb any excess grease. Set the sausage aside. Cook and stir the chopped bacon in the skillet until crisp, 6 to 8 minutes, remove the bacon, and set aside. Stir the okra into the hot bacon drippings, and cook and stir until the okra is tender, about 5 minutes. Drain the okra in a colander, and discard bacon drippings.
• Place the okra and diced tomatoes in a saucepan over medium heat, and bring to a simmer. Reduce heat to medium-low, and simmer the okra mixture for about 10 minutes.
• In a large soup pot, melt the butter over medium heat, and cook and stir the onion, green onions, green pepper, celery, parsley, and garlic until the onion begins to turn brown, about 10 minutes. Remove the vegetables but leave the butter in the pot. Stir in the flour, reduce heat to low, and cook the roux, stirring constantly, until it turns the color of milk chocolate, 30 to 45 minutes. Do not let the roux burn.
• When the roux reaches its correct color, whisk in 2 cups of water. Raise the heat to medium; stir in salt, pepper, cayenne pepper, thyme, and bay leaves, bring the mixture to a boil, and stir in the sausage, bacon, okra-tomato mixture, and 6 more cups of water. Reduce heat to medium-low, and simmer the gumbo, stirring occasionally, until the soup has thickened and the flavors are blended, about 45 minutes. Stir in the shrimp, and simmer until they turn pink and opaque, 6 to 8 more minutes. Discard bay leaves and adjust the seasonings, if desired, before serving.