Shrimp Gumbo
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
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