- 8
Ingredients
- 1 lb. large shrimp, in shells (fresh or frozen) 1/3 cup all-purpose flour
- 2 tbsp. cooking oil
- 2 cups chopped onions
- 1 1/2 cups chopped green peppers (and or red sweet pepper)
- 4 stalks celery, thinly sliced
- 4 garlic cloves, minced
- 2 (14 oz.) cans low sodium beef broth
- 1 cup water
- 1 recipe cajun seasoning
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. white pepper
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper flakes
- 1 (16 oz.) pkg. frozen cut okra
- 3 cups hot cooked long-grain rice or brown rice
- Green onions
- Bottled hot pepper sauce
Preparation
Step 1
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 and 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 tsp. dried thyme, crushed; 1/4 tsp. ground white pepper; 1/4 tsp. salt; 1/4 tsp. ground black pepper; and 1/4 tsp. crushed red pepper.