SHRIMP AND SAUSAGE GUMBO WITH OKRA - AMERICA'S TEST KITCHEN
Make and share this Shrimp and Sausage Gumbo With Okra - America's Test Kitchen recipe from Food.com.
Provided by pizzamoon5-toss
Categories Gumbo
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Bring reserved shrimp shells and 4 1/2 cups wter to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
- Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.).
- Add onion, bell pepper, clelery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra.) Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, about 30 minutes.
- Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve (traditionally gumbo is served over white rice.).
- Roux Making Tip: Luke warm stock and constant stirring are keys to the right consistency.
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ibrahim khalfan
[email protected]This gumbo is a great way to impress your friends and family.
Sonny 049
[email protected]I love the way the roux gives this gumbo such a rich, flavorful base.
Maria Castillo
[email protected]This gumbo is the perfect dish for a cold winter day.
Ian Otuni
[email protected]I'm not a fan of gumbo, but I tried this recipe and was pleasantly surprised. It's really good!
Bilal Hasan
[email protected]This gumbo is a bit time-consuming to make, but it's worth it. The flavor is amazing.
emmanuel kachi
[email protected]I added some chopped green bell pepper to this gumbo and it was a great addition.
Dilshad Ahmad
[email protected]I'm a vegetarian, so I made this gumbo without the shrimp and sausage. It was still delicious!
Arsal Himel
[email protected]This gumbo is a great way to use up leftover shrimp and sausage.
Jalab Baloch
[email protected]The shrimp and sausage in this gumbo are cooked to perfection. They're plump and juicy.
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[email protected]I love the way the okra thickens this gumbo. It's the perfect consistency.
Demetria Allen
[email protected]This gumbo is the perfect comfort food. It's hearty, flavorful, and always hits the spot.
Dennis Tadiwa
[email protected]I've made this gumbo several times and it's always a winner. It's easy to make and always turns out great.
Bongani Mahlangu
[email protected]This gumbo is a bit spicy for my taste, but it's still very good. I would recommend using a milder sausage if you don't like spicy food.
Pontsho Segwatlhe
[email protected]I made this gumbo for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again.
Collins Indiya
[email protected]This is the best gumbo I've ever had! The flavors are so well-balanced and the shrimp and sausage are cooked to perfection.
Donna Kenny
[email protected]I'm not a huge fan of okra, but I was pleasantly surprised by how much I enjoyed this gumbo. The okra added a nice texture and flavor.
Ahmed Shipu
[email protected]This gumbo was a hit at my party! The combination of shrimp, sausage, and okra was perfect, and the roux added a rich, flavorful base. I'll definitely be making this again.