Janet's Shrimp Gumbo/Creole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Janet’s Shrimp Gumbo/CreoleRoux:¾ cup of olive oil1 cup of flour3 tablespoons tomato paste or half of a 6 oz. can of tomato pasteGumbo:2 tablespoons olive oil2 large onions (chopped)3 stalks celery (chopped)3 large cloves garlic (chopped)32 oz. box chicken broth1 can diced tomatoes2 (1 lb) pkgs. frozen okra1 cup white rice, uncooked2 teaspoons salt1 teaspoon black pepper2 tablespoons worcestershire sauce5 cups of water3 teaspoons Old Bay Seasoning3 teaspoons Paul Prudhommes Blackened Redfish Seasoning2 pounds raw shrimp, deveined2 teaspoons file gumbo powder
For making the Roux:
Put the ¾ cup olive into a cast iron skillet. Heat oil then add the flour. Cook over low heat stirring frequently while you cook gumbo. As you get closer to completing the gumbo, you can increase the heat, but you need to continue stirring frequently to prevent the roux from burning. The roux will be done when it looks like a dark chocolate color. Once the roux is done add the 3 tablespoons or half of a 6 ounce can of tomato paste and stir into the roux until it is all mixed in well. Once this is done set aside the roux and let it cool down prior to putting it in the gumbo.
For making the Gumbo:
In a very large pot add the 2 tablespoons olive oil and cook onion and celery until onion is clear. Add garlic. Cook a few minutes and then add broth, okra diced tomatoes, salt and pepper, worcestershire sauce, blackened seafood seasoning and Old Bay seasoning and water. When the gumbo has heated back up, add rice. Cook for 20 minutes to cook the rice. Finish browning Roux on medium to medium high heat until Roux is a medium to dark brown, but not burned. Stir in cooled down Roux into the pot of gumbo Stir in file gumbo powder and add shrimp. The gumbo is done when the shrimp turn pink.
Number of Servings: 12
Recipe submitted by SparkPeople user KUYKENWE.
Put the ¾ cup olive into a cast iron skillet. Heat oil then add the flour. Cook over low heat stirring frequently while you cook gumbo. As you get closer to completing the gumbo, you can increase the heat, but you need to continue stirring frequently to prevent the roux from burning. The roux will be done when it looks like a dark chocolate color. Once the roux is done add the 3 tablespoons or half of a 6 ounce can of tomato paste and stir into the roux until it is all mixed in well. Once this is done set aside the roux and let it cool down prior to putting it in the gumbo.
For making the Gumbo:
In a very large pot add the 2 tablespoons olive oil and cook onion and celery until onion is clear. Add garlic. Cook a few minutes and then add broth, okra diced tomatoes, salt and pepper, worcestershire sauce, blackened seafood seasoning and Old Bay seasoning and water. When the gumbo has heated back up, add rice. Cook for 20 minutes to cook the rice. Finish browning Roux on medium to medium high heat until Roux is a medium to dark brown, but not burned. Stir in cooled down Roux into the pot of gumbo Stir in file gumbo powder and add shrimp. The gumbo is done when the shrimp turn pink.
Number of Servings: 12
Recipe submitted by SparkPeople user KUYKENWE.
Nutritional Info Amount Per Serving
- Calories: 291.2
- Total Fat: 15.9 g
- Cholesterol: 58.1 mg
- Sodium: 1,413.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.2 g
- Protein: 14.8 g
Member Reviews
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JAZZID
A true gumbo has roux w/equal parts of oil (Cajun) or butter (Creole) & flour or tomato based (Creole). Here's a technique my dad used to lower the fat. Let the roux get cold in the fridge; when cold, skim fat off the top. Still authentic, but less fattening. Add green peppers to complete trinity - 7/25/08
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PUALANI1
I realize that this recipe makes 12 servings, but there is no reason to use 3/4 cup of oil. I have not made this particular recipe but have made another full fat version and the oil makes it too rich for my taste. You can make a fat free "roux" by toasting the flour on a baking sheet in the oven. - 3/14/07