![]() You only need about a cup for this gumbo recipe. Adding the Cajun holy trinity of onions, celery, and green pepper, with a bit of garlic, brings an incredible depth of flavor to the pot.Ī good idea is to make a batch of this Creole Seasoning Blend Recipe to use in place of the trinity and garlic. So, the first step is to cook it for about an hour until the slime is gone. The slimy texture of okra can ruin a gumbo. You can also serve smothered okra as a delicious vegetable side dish. I eat it in any form, even raw, and smothering it is an excellent way to use up an abundant crop. That's what we like to do here in the South. Okra can be prepared by frying, boiling, pickling, and smothering like an okra stew. Specific ingredient amounts are in the recipe card below. Green onions and/or fresh parsley - for garnishing the gumbo before serving.Kitchen Bouquet - or any bottled browning agent for gravies and sauces, adds more brown color to the good gumbo.Chicken broth - fresh or canned from the grocery store.Smothered okra - okra cooked with vegetables.Red cayenne pepper - from spicy ground red peppers, a necessity in Cajun cooking.Salt - table or sea salt to accent all of the flavors.Garlic - fresh pods of garlic cloves, pressed.Tomatoes - fresh or canned not usually found in a Cajun gumbo like in a New Orleans Creole gumbo, but it's hidden in the smothering.Green bell pepper - the last of the Cajun holy trinity.Canola oil - or any kind of vegetable oil to cook the okra and other vegetables.I talk a lot about smothered okra in this recipe, which is the foundation of this gumbo. That's because of the iodine-rich diet they get from salt water in the Gulf. They come from brackish water, a mixture of salt and freshwater from the lakes, bays, and bayous.īrown shrimp, however, are more plentiful, have a slightly firmer shell, are brown in color, and have a more robust flavor. The white shrimp (pictured above) have great flavor, are larger, sweeter, more tender, and easier to peel. Two kinds of shrimp are found in Louisiana waters: white and brown. NOTE THIS: Fresh shrimp are preserved well by being easily frozen in water with or without their heads and shells. Besides keeping restaurants and grocery stores in stock, they make a lot of people happy by being able to fill their freezers with the season's harvest. Fishermen can fill the high demand for this delicious seafood twice a year. Shrimp season happens in spring and fall in Louisiana. Louisiana is plentiful with seafood in the Gulf coastal waters. Yes, a gumbo made with a dark roux and greens! It's delectably delicious!Īnd for more Louisiana-inspired recipes, check out 24 Mardi Gras Food Recipes. Need another gumbo recipe? Try this unique Gumbo z'Herbes Made With Greens, A Green Gumbo Recipe. Then she'd spoon it into ziplock bags to freeze in anticipation of a pot of shrimp okra gumbo anytime she pleased. I remember those summer days when she'd take fresh okra, chop it, and cook it down, smothering it with other veggies. She often kept Smothered Okra For Gumbo and frozen shrimp harvested from the area in her freezer. Being our family's favorite seafood gumbo, it was a frequent request for our mama to make. ![]() Shrimp Okra Gumbo is another one of those signature gumbo recipes made famous by the Cajun people. Please note that the Louisiana Woman Blog contains Affiliate Links with Amazon, and I will earn a commission if you purchase through those links. It's a healthier version and can be served as a main dish, a side dish, or the most appetizing appetizer. This classic Cajun gumbo is thickened using smothered okra instead of the traditional dark roux of flour and oil. The delicious combinations make the Shrimp Okra Gumbo Recipe unique.
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