Freeze leftover stock up to three months, and use for chowder or risotto.
1 pound unpeeled medium shrimp
8 cups water
1 teaspoon black peppercorns
4 garlic cloves, crushed
3 large celery stalks, chopped
3 bay leaves
3 medium carrots, coarsely chopped
1 large onion, coarsely chopped
6 tablespoons canola oil, divided
2.25 ounces all-purpose flour (about 1/2 cup)
6 skinless, boneless chicken thighs, cut into bite-sized pieces
2 cups finely chopped white onion
1 tablespoon Creole seasoning
3 garlic cloves, minced
2 medium celery stalks, chopped
2 medium tomatoes, finely chopped
1 large green bell pepper, seeded and finely chopped
3 cups fat-free, lower-sodium chicken broth
2 bay leaves
1 cup frozen cut okra
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce (such as Tabasco)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 cups hot cooked brown rice
How to Make It
To prepare the stock, peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover shrimp, and refrigerate.
Combine reserved shrimp shells, 8 cups water, and next 6 ingredients (through onion) in a large Dutch oven, and bring to a boil. Reduce heat, and simmer for 1 hour. Strain mixture through a sieve into a bowl; discard solids. Set aside 3 cups stock; keep warm. Reserve the remaining shrimp stock for another use.
To prepare the gumbo, heat a large cast-iron skillet over low heat; add 1/4 cup canola oil. Cook for 2 minutes, swirling to coat pan. Weigh or lightly spoon flour into a dry measuring cup. Gradually add flour to oil, stirring constantly with a whisk until smooth. Increase heat to medium; cook for 8 minutes or until the flour mixture is caramel-colored, stirring frequently. Cook 2 minutes or until mixture is chestnut-colored, stirring constantly. Remove from heat; slowly add warm shrimp stock, stirring until smooth. Pour stock mixture into a large bowl.
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add chicken; cook 7 minutes, turning to brown on all sides. Add onion and the next 5 ingredients (through bell pepper); sauté for 3 minutes. Return stock mixture to pan; add broth and bay leaves. Bring to a boil; reduce heat, and simmer for 45 minutes.
Add okra and next 3 ingredients (through black pepper). Simmer for 30 minutes.
Combine shrimp and paprika; toss to coat shrimp. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shrimp; sauté for 2 minutes or until the shrimp are done. Stir shrimp into okra mixture. Discard bay leaves. Serve over rice.
Yes, this is a time consuming recipe, but you can tell that by reading the steps. Even though it was putzy, I thought it was worth it. The stock part of the recipe makes enough stock for 2 batches. Instead of using the chicken and tomatoes it called for, I used some ground chicken chorizo (about 1-1.25 lbs) and a can of diced no-salt tomatoes (undrained), so that saved some time. The chicken chorizo added extra flavor that worked well with the gumbo. If you enjoy cooking and don't mind spending the time on the extra steps, this is a good recipe.
This is a Creole Gumbo version which always uses tomatoes and usually okra. Cajun Gumbo usually has neither. Both use the American HOLY TRINITY in the base (Onion, Bell Pepper, & Celery). Both are delicious .... Both a labor of Love !!!!
For Kitzer: Gumbo has been an American staple since before the American Revolution in the French settlements where the recipes were ADAPTED to local foods and regional influences ......
It did take a lot more time than I had expected, but it's a good recipe. Add extra hot sauce! It's not nearly spicy enough. If you want to split this up, make the shrimp stock a day or so ahead. Refrigerate the portion you need; freeze the rest. Then when you begin your gumbo, heat your stock back up.
This is a bit putsy. Lots of pots and pans for one dish. That said good gumbo. The roux takes way longer than the recipe says, although I didn't have a cast iron skillet so I used a dutch oven to cut down on pans so that could be why it took longer. I also wondered about the order of ingredients. The chicken didn't right away so be patient to get the oil heated. Next time I might add the ingredients in this step without the to tomato and let that sauté then add the tomato. Getting stuff done ahead of time would help. I would try doing the Shrimp stock, roux and shrimp ahead of time. I would also consider grilling the Shrimp tossed in paprika and doing until just barely done as they cook in the hot gumbo. I would then cut them into bite size pieces once cooked. Not too hot so add extra hot sauce if you like things spicy.
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