SHRIMP AND OYSTER GUMBO, BOURBON STREET STYLE
I recently returned from a visit to New Orleans, so I can say definitively that this tasted like the ones I had there. While there are different ways to prepare a gumbo, this one is all about the roux. NOTE: the file powder doesn't have any substitute, but this is still a very good gumbo without it. The fried shrimp on top of the gumbo is cornmeal-battered, and is not part of this recipe.
Provided by Late Night Gourmet
Categories Cajun
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux.
- While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside.
- Also while preparing the roux, heat seafood stock on low heat with shrimp shells and tails and any liquids that were retained from the oysters. Stir occasionally. Remove from heat when the roux is ready. Strain the shells and any other particles from the stock and set aside.
- Continue stirring and turning over the roux until the color resembles chocolate, about 30 minutes.
- Add the shallots, celery, and bell peppers, cooking for 5 minutes, stirring into the roux to ensure that every part is coated. Season with salt and pepper. Scrape the bottom of the pan and move the vegetables around so all of them have an equal amount of time on the bottom of the pot.
- Add the tomatoes, garlic, and chili peppers and cook for about 5 minutes, scraping and stirring as in the previous step.
- Stir in the stock, corn kernels, bay leaves, oregano, thyme, and Old Bay. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes.
- While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan.
- Using the pan with the rendered fat, cook shrimp and oysters together with file powder on medium heat until cooked through, flipping over after a few minutes.
- Fold the shrimp, oysters, and sausage into the pot, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
- To assemble, ladle the gumbo into a bowl with rice.
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Sobuj Hawladar
[email protected]Overall, I thought this gumbo was pretty good. It was easy to make and had a lot of flavor. I would definitely make it again.
Timilehin Tesyimony
[email protected]This gumbo was a bit too salty for my taste. I think I'll use less salt next time.
Christabel Draws
[email protected]I'm not a fan of gumbo, but I thought this recipe was pretty good. It was flavorful and the shrimp and oysters were cooked perfectly.
Emeka Ezeoduma
[email protected]This gumbo is a little pricey to make, but it's definitely worth the splurge. It's a special dish that's perfect for a special occasion.
Marydith Moreno
[email protected]I made this gumbo for a party and it was a huge hit. Everyone loved it!
Linda Daniella
[email protected]This gumbo is a great way to use up leftover shrimp and oysters. It's a quick and easy dish that's perfect for a weeknight meal.
JhingLouis Blea
[email protected]I'm not a huge fan of okra, but it was surprisingly good in this gumbo. It added a nice texture and flavor.
Jimmy Cotter
[email protected]This gumbo is the perfect comfort food. It's warm and hearty, and the flavors are so comforting.
Sonia Ror
[email protected]I had some leftover gumbo and it was even better the next day. The flavors had really developed and it was even more delicious.
Apsara Rai
[email protected]This gumbo is a bit time-consuming to make, but it's definitely worth the effort. It's a hearty and flavorful dish that's perfect for a special occasion.
sanjana rahman
[email protected]I'm not a big fan of seafood, but I really enjoyed this gumbo. The flavors were well-balanced and the shrimp and oysters were cooked perfectly.
anab adow
[email protected]I thought the gumbo was a little bland. I added some extra Cajun seasoning and it was much better.
dulal 987
[email protected]The gumbo was a bit too spicy for my taste, but it was still very flavorful.
Waqif Asad
[email protected]I've made this gumbo several times now and it's always a hit. It's my go-to recipe when I want to impress my friends and family.
Abdulrahman Mohamed
[email protected]The gumbo was easy to make and turned out great! I followed the recipe exactly and it was perfect.
Punom Barua
[email protected]This gumbo was absolutely delicious! The flavors were so rich and complex, and the shrimp and oysters were cooked perfectly. I will definitely be making this again.