Shrimp Gumbo

Shrimp Gumbo Recipe - A Delicious and Flavorful Meal from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Shrimp Gumbo is a classic Southern dish that is known for its rich and flavorful broth, tender shrimp, and okra. This dish is a staple in Louisiana cuisine and is loved for its comforting and hearty flavors.

History

Shrimp Gumbo has its roots in West African, French, and Spanish cuisines, which all have influenced the flavors and ingredients used in this dish. Gumbo is believed to have originated in Louisiana in the 18th century and has since become a beloved dish in Southern cooking.

Ingredients

3-5 lb (2.27 kg) of shrimp
1 lb (454 g) of okra
1 large onion or 2 small onions
2 fresh tomatoes
1 tbsp of shortening
1 green pepper
salt

How to prepare

Remove the heads of the shrimp.
Thoroughly wash the shrimp, then boil them for about 10 minutes.
Finely chop the okra.
Mince the onion.
Slightly fry the okra, onion, and pepper.
Add the chopped tomatoes.
Fry for a few minutes and then add 2 qt (1.89 liter) of boiling water in which the shrimp have been cooked.
Peel the shrimp and add them to the mixture.
Boil the mixture on a slow fire for about 2 hours.
Serve with steamed rice.

Variations

You can add other seafood such as crab or crawfish to the gumbo for a different flavor profile.
For a spicier gumbo, add some cayenne pepper or hot sauce to the dish.

Cooking Tips & Tricks

To enhance the flavor of the gumbo, consider using homemade shrimp stock instead of water.

- For a thicker gumbo, you can add a roux made of flour and oil to the dish.

- Be sure to cook the gumbo on a low heat for a longer period of time to allow the flavors to meld together.

Serving Suggestions

Shrimp Gumbo is best served hot over a bed of steamed rice. You can also garnish it with chopped green onions or parsley for added flavor.

Cooking Techniques

The key to making a delicious Shrimp Gumbo is to cook it low and slow to allow the flavors to develop. Be sure to stir the gumbo occasionally to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

If you are unable to find okra, you can substitute it with file powder, which is made from ground sassafras leaves. You can also use frozen okra if fresh okra is not available.

Make Ahead Tips

Shrimp Gumbo tastes even better the next day, so you can make it ahead of time and reheat it when you are ready to serve. Store the gumbo in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Shrimp Gumbo in a large bowl with a side of steamed rice. You can also garnish it with chopped green onions or parsley for a pop of color.

Pairing Recommendations

Shrimp Gumbo pairs well with a side of cornbread or crusty French bread. You can also serve it with a side salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Shrimp Gumbo in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the gumbo in a pot and heat it over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Shrimp Gumbo contains approximately 300 calories.

Carbohydrates

Each serving of Shrimp Gumbo contains approximately 25 grams of carbohydrates.

Fats

Each serving of Shrimp Gumbo contains approximately 10 grams of fats.

Proteins

Each serving of Shrimp Gumbo contains approximately 30 grams of proteins.

Vitamins and minerals

Shrimp Gumbo is a good source of Vitamin C, Vitamin A, Iron, and Calcium.

Alergens

Shrimp Gumbo contains shellfish and may not be suitable for individuals with shellfish allergies.

Summary

Shrimp Gumbo is a nutritious dish that is high in protein and low in carbohydrates. It is also a good source of vitamins and minerals.

Summary

Shrimp Gumbo is a delicious and comforting dish that is perfect for a cozy night in. With its rich flavors and tender shrimp, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Margaret in New Orleans. Margaret was a fantastic cook, and I always looked forward to trying her delicious creations. On this particular day, she had invited me over for lunch, and I was in for a treat.

As soon as I walked into Margaret's kitchen, I was greeted by the enticing aroma of spices and seafood. She was standing over a large pot, stirring the rich and flavorful broth that would soon become her famous Shrimp Gumbo. I watched in awe as she added in the shrimp, okra, and tomatoes, creating a dish that looked and smelled absolutely divine.

I couldn't contain my excitement as Margaret served me a steaming bowl of the gumbo. The first spoonful was a revelation - the flavors were bold and complex, with just the right amount of heat. I savored each bite, trying to decipher the secret behind this amazing dish.

I begged Margaret to share her recipe with me, and she laughed and agreed. As we sat at her kitchen table, she told me the story of how she had learned to make Shrimp Gumbo from her own grandmother, who had passed down the recipe through generations. She explained that the key to a good gumbo was in the roux, a mixture of flour and oil that is slowly cooked until it reaches a deep, rich brown color.

Margaret walked me through the process step by step, showing me how to brown the roux, add in the vegetables, spices, and broth, and finally, the shrimp. She told me that the key to a successful gumbo was patience - allowing the flavors to meld together slowly over a low heat until they reached a perfect harmony.

I was amazed by the simplicity and elegance of the recipe, and I couldn't wait to try making it myself. Margaret wrote down the ingredients and instructions for me, and I tucked the recipe away in my purse, determined to master the art of Shrimp Gumbo.

When I returned home, I wasted no time in gathering the necessary ingredients and setting to work in my own kitchen. As I stood over the stove, stirring the roux and adding in the vegetables and shrimp, I could almost imagine Margaret standing beside me, guiding my hand and offering words of encouragement.

The aroma that filled my kitchen was intoxicating, and I felt a sense of pride and accomplishment as I ladled the hot gumbo into bowls and served it to my family. Their eyes widened in delight as they took their first bites, and I knew that I had truly captured the essence of Margaret's recipe.

Over the years, I have made Shrimp Gumbo countless times, each batch a little different from the last as I have experimented with new spices and ingredients. But no matter how many variations I try, the memory of that first taste of Margaret's gumbo will always hold a special place in my heart.

I am grateful to have learned this recipe from such a talented and generous cook, and I can only hope that one day I will be able to pass it down to my own grandchildren, just as Margaret did for me. The joy of sharing a delicious meal with loved ones is a tradition that I will always cherish, and I am forever grateful for the gift of Margaret's Shrimp Gumbo.