Shrimp Gumbo

Shrimp Gumbo

Traditional comfort food stew cooked slowly, packed with andouille sausage and shrimp. So comfortable and simply so wonderful. 

I truly mean throughout the entire winter. There’s genuinely nothing quite like entering the home to the scent of this wonderfully comforting gumbo cooking for the last 2 hours, ready to be enjoyed in the heart of winter alongside some crusty bread. 

Reasons I adore this recipe 

• Luxurious, warm, soothing delight 
• Straightforward, uncomplicated recipe to execute (ideal for novice chefs) 
• A favorite among families and a big hit with crowds. 
• Leftover food is even more delicious. 
• Ideal for the perfect freezer dish 

Strategies and techniques for achievement 

The dark roux is essential in this case. Don't hurry the dark roux; it's essential for an excellent gumbo recipe. Some stirring and a touch of patience are necessary, but the results will justify the effort (hurrying with high heat will result in a scorched roux). The completed roux will look like the shade of a Hershey’s chocolate milk bar and will be delicious, flavorful, substantial, and absolutely fantastic. 

Utilize high-quality stock. The higher the quality of your ingredients, the better your gumbo. Numerous brands tend to add excessive salt, so always choose unsalted or lower-sodium options. Homemade broth is even superior. 

Understand the size of your shrimp. The size of shrimp is determined by the count of shrimp in a pound. The lower the number, the bigger your shrimp. A pound typically contains around 40-50 medium shrimp. 

Purchase shrimp that is frozen. To ensure excellent quality and freshness, it's best to use frozen shrimp (just steer clear of bags with freezer burn) and opt for a rapid thaw using cold running water. 

Utilize your preferred protein. This recipe specifically calls for andouille sausage and shrimp, but you can also experiment with a combination of andouille sausage and chicken instead. 

Prepare in advance. Gumbo is a dish that improves in flavor over time, making the leftovers truly the finest. Prepare this up to 2 days prior, keeping it in an airtight container in the fridge, and gently reheat on low heat until it is warmed throughout. 

Accompany with hearty bread. Accompany with all the homemade crusty bread for dipping, soaking, and dunking! 

Chill as required. Gumbo is a dish that is also quite suitable for the freezer, lasting in it for as long as 3 months. Store the gumbo separately from the rice to maintain texture and avoid sogginess. 

Fixings

• 4 ounces vegetable oil
• 4 ounces universally handy flour
• 1 1/2 pounds crude, entire, head-on medium-sized (31-50 count) shrimp
• 2 quarts water
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green peppers
• 2 tablespoons minced garlic
• 1/2 cup stripped, cultivated and cleaved tomato
• 1 tablespoon genuine salt
• 1/2 teaspoon newly ground dark pepper
• 1 teaspoon new thyme, cleaved
• 1/4 teaspoon cayenne pepper
• 2 straight leaves
• 1/2 pound andouille wiener, cut into 1/4-inch pieces and sautéed
• 1 tablespoon record powder

Headings

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• Preheat the broiler to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch broiler and whisk together to consolidate. Put on the center rack of the stove, uncovered, and heat for 1 1/2 hours, whisking 2 to multiple times all through the cooking system.
• While the roux is baking, de-head, strip and devein the shrimp. Place the shrimp in a bowl and set in the cooler. Place the heads and shells in a 4-quart pot alongside the 2 quarts of water, set over high hotness and heat to the point of boiling. Decline the hotness to low and stew for 1 hour or until the fluid has decreased to 1-quart. Eliminate from the hotness and strain the fluid into a compartment, disposing of the solids.Lemon-smoothie.
• When the roux is done, cautiously eliminate it from the broiler and set over medium-high hotness. Delicately add the onions, celery, green peppers and garlic and cook, moving continually for 7 to 8 minutes or until the onions start to turn clear. Add the tomatoes, salt, dark pepper, thyme, cayenne pepper, and narrows leaves and mix to join. Progressively add the shrimp stock while whisking ceaselessly. 
• Decline the hotness to low, cover and cook for 35 minutes. Switch off the hotness, add the shrimp and hotdog and mix to join. Add the document powder while blending continually. Cover and permit to sit for 10 minutes before serving. Serve over rice. Appreciate !!

Shrimp Gumbo VIDEO