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.

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