Cajun shrimp & oyster gumbo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Stock (recipe below) |
| 3 | tablespoons | Oil |
| ¼ | cup | Flour |
| ½ | cup | Chopped onion |
| 1 | teaspoon | Minced garlic |
| ¾ | cup | Chopped green bell pepper |
| ¼ | cup | Chopped parsley |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Hot pepper sauce |
| 16 | ounces | Can tomatoes with juices |
| 10 | ounces | Frozen okra,thaw,cut across |
| 1 | pounds | Medium shrimp,clean,devein |
| 1 | pint | Shucked oysters |
| 3 | cups | Hot cooked rice |
Directions
To make roux: Combine flour and oil in a large heavy pan or Dutch oven.Cook and stir over medium high heat until roux turns a dark,rich red brown color but is not scorched,15 to 20 minutes.Stir in onion and garlic;cook and stir until soft.Add green pepper, parsley,salt,thyme,cayenne pepper and pepper sauce.Cook and stir 5 minutes longer.Gradually,whisk in about 2 cups warm stock and tomatoes.Return to a boil and simmer 20 minutes,stirring occasionally.Add okra;simmer just until okra is tender,about 5 minutes.Add shrimp and oysters.Simmer just until edges of oysters curl and shrimp is pink and opaque,5 to 8 minutes.Do not overcook seafood.Remove from heat.To serve,mound hot rice in soup plates and ladle gumbo over the top.
Stock: In a large stock pot,combine 2 quarts water,2 slices lemon,2 dried red chilies,¼ teaspoon salt,1 bay leaf,½ teaspoon dried thyme,shrimp shells and oyster liquor.Bring to a boil.Cook at a low boil,uncovered,until mixture is reduced to about 3 cups,about 25 to 30 minutes.Strain and discard seasonings and shrimp shells.