- • 4 ounces all-purpose flour
- • 4 ounces of vegetable oil
- • 1 1/2 pounds whole, raw, head-on medium-sized (31count) shrimp
- • 1 cup of diced onion
- • 2 quarts water
- • 1/2 cup of diced celery
- • 2 tablespoons of minced garlic
- • 1/2 cup diced green peppers
- • 1 tablespoon salt
- • 1/2 cup seeded, chopped, and peeled tomato
- • 1/2 teaspoon ground black pepper
- • 1/4 teaspoon cayenne pepper
- • 1 teaspoon thyme, chopped
- • 1/2 pound andouille sausage
- • 2 bay leaves
- • 1 tablespoon of file powder
Shrimp Gumbo Recipe
Here is the ultimate place to find the help you need for preparing the Shrimp Gumbo. One can make various recipes of gumbo. However, there are some few ingredients that make the dish to have its identity as gumbo. Besides the good homemade stock, “holy trinity” is the first and is used extensively in both cooking traditions: onions, celery, and green peppers.
Step 1- heat oven to 350 degrees F
Step 2- Put vegetable oil and flour into 5 to 6-quart oven then whisk together to combine.
Step 3- Place on the middle shelf of oven, uncovered, then bake for 1 1/2 hrs, While whisking 3 times throughout your cooking process.
Step 4- as roux bakes, de-head, peel then devein the shrimp. Placing the shrimp in a bowl then set in the refrigerator.
Step 5- Pour 2 quarts of water together with shells and heads in a 4-quart saucepan, then heat to boil
Step 6- reduce the heat and simmer for 1 hour. Then remove from heat and strain the remaining liquid into a container, and discard the solids.
Step 7- After your roux is done, remove it from oven then set over medium high heat. Adding onions, green peppers, garlic, and celery and cook, move it constantly until onions start turning translucent.
Step 8- Add tomatoes, black pepper, salt, cayenne pepper, thyme, and bay leaves then stir to combine. Slowly add the shrimp broth as you keep whisking. Lower the heat, cover and heat for 35 minutes.
Step 9- Turn off the heat, then add sausage, shrimp, and stir to combine.
Step 10- Add file powder while stirring continuously. Cover and let it sit for 10 minutes before serving.
Step 11- Serve it over rice.