I want you to be able to make a pot that tastes as it does in various homes in New Orleans. It should give off a nutty scent. //]]>Our Seafood Okra Gumbo recipe is scrumptious and sure to be a hit at dinner. Discard grit and shell pieces. Add the crab and simmer for ten more minutes. Add to the gumbo and cook another 20-30 minutes, or until the okra is tender. Serve over white rice with crusty french bread. Again, taste and adjust seasonings as needed because the shrimp will absorb a lot of salt and seasonings from the gumbo. When those vegetables feel tender, add the bay leaves, three peppers, tomatoes and a dash of salt. ** At this point if you're not going to serve the gumbo until the next day turn the fire off and add the raw shrimp. Cookies? Every region of the country has their signature dish and Gumbo … When reheating, stir often and pay attention to the shrimp to prevent overcooking. Check out these clever holiday ideas to make, decorate, and give for Hanukkah. Serve with rice. As the roux begins to cook and brown, lower the heat and continue to stir or whisk. If you like your gumbo to "look" darker, add Kitchen Bouquet to the gumbo. Bring to a boil, then reduce heat and simmer for about 30-45 minutes. Enjoy! Simmer until the shrimp are firm and pink, approximately five minutes. New Orleans Gumbo is positively bursting with the incredible flavors of the Gulf Coast. Enjoy the flavors of Louisiana in this comforting Creole dish! It will become smoother and a little thinner but still won't have excess fat in it. shrimp stock (can use chicken stock or water), louisiana crawfish tails (don't use chinese), Just A Pinch Recipes - # 1 Site for Real Recipes from Real Home Cooks, Show 34 Comments & Reviews, 10 Coffee Cake Recipes for Christmas Morning. Bring to a boil, while stirring. It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Keyword: cajun recipes. Strain, then discard the shells and heads. If too thick, add more stock to thin. Copyright © 2003- 2020 NewOrleansRestaurants.com, All Rights Reserved. First You Make A Roux - Most roux recipes call for equal parts oil and flour but it makes for a more liquid roux and leave unused oil floating in the finished product. Finishing Off the Gumbo - If you're using oysters, strain the liquor through a strainer lined with a paper towel and reserve liquid. We promise the whole family will love these fun and festive treats! I just happen to love the smell.). //