Welcome to a culinary journey through the heart of Cajun country with The Cajun Chef! Today, we're simmering up a traditional and hearty Shrimp and Okra Gumbo that is sure to awaken your taste buds with its deep flavors and rich history. Packed with the "Cajun Trinity" of vegetables and a dark, flavorful roux, this gumbo is a testament to Southern cooking. Get ready to be transported to Louisiana with every spoonful!
Ingredients:
- 1 large onion, diced
- 1/2 part celery, diced
- 1/2 part green bell pepper, diced
- 2 heaping teaspoons of garlic, minced (approximately 2 tablespoons)
- 1 cup vegetable oil (plus additional for smothering okra)
- 1 1/2 - 2 cups all-purpose flour
- 1/2 cup Cajun seasoning (adjust to taste)
- 1 gallon to 1 1/2 gallons of water
- 3/4 bell pepper, diced
- 2 pounds of fresh okra, sliced
- 2 pounds of shrimp, peeled and deveined
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: Approximately 2 hours 15 minutes
Servings: This recipe serves 8-10 people.
Equipment:
- Cast iron skillet
- Large pot or roaster
- Induction cooker (optional)
- Wooden spoon
Instructions:
1. Heat a cast iron skillet over medium-high heat and add 1 cup of oil.
2. To test if the oil is ready, sprinkle a pinch of flour into the oil. If it sizzles, it's time to start making the roux.
3. Gradually whisk in the flour, starting with about 1 1/2 cups and adding more as necessary. You'll want almost double the amount of flour to oil for a thicker base.
4. Cook the roux, constantly stirring, until it darkens to a chocolate brown color, which may take about 25 minutes. If it becomes too thin, add more flour to thicken.
5. Add the diced onion to the roux, stirring until it combines and the roux starts to thicken again from the moisture in the onions.
6. In a separate large pot, bring 1 gallon of water to a near boil. Gradually add the roux to the hot water, stirring to avoid clumps.
7. Introduce celery, bell pepper, and garlic to the pot, stirring well.
8. Add the 1/2 cup of Cajun seasoning, then cover and let it all cook together, allowing the flavors to meld, for about 1 hour and 30 minutes.
9. While the gumbo simmers, heat some oil over medium heat in a skillet, and sauté the okra until it's no longer slimy but still has a vibrant green color.
10. Add the sautéed okra and the shrimp to the gumbo and cook until the shrimp are pink and cooked through, roughly 10 to 15 minutes.
11. Season The Taste at the end, adjusting the seasoning if necessary.
12. Serve the Shrimp and Okra Gumbo over a bed of steaming rice.
Cooking Tips:
- The secret to a great gumbo is all in the roux. Be patient and stir constantly to avoid burning.
- Season gradually to prevent oversalting, as it's easier to add than to remove.
- Allow the gumbo to simmer properly for the flavors to fully develop.
This recipe is brought to you by The Cajun Chef. To see more of their recipes, visit https://www.youtube.com/@TheCajunChef
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