kathy's cajun shrimp gumbo
(2 ratings)
I think I grew up with gumbo in my baby bottle. It has always been a standard in our family. Good times and celebrations are associated with many family Gumbo dinners. I learned young to make Gumbo and Shrimp is my hallmark. With the price of seafood today, I do not make it as much as I used to as a big pot for a party can be pretty pricey. All my friends request it and I have even coached many people on how to make Gumbo. I make it the way my mother and grandmother made it, so hopefully the tradition will continue with my daughters.
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(2 ratings)
yield
10 serving(s)
prep time
45 Min
cook time
2 Hr 30 Min
Ingredients For kathy's cajun shrimp gumbo
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5 lbshrimp, peeled and deveined
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1 mdgreen bellpepper, chopped
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1 ccelery, chopped
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1 mdonion, chopped
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2 bunchgreen onions, chopped
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1/2 cparsley, chopped
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1 Tbspgarlic, minced
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3 Tbspsalt and pepper (more to taste)
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2 Tbspcayenne pepper
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2/3 cgumbo file'
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2 croux
How To Make kathy's cajun shrimp gumbo
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1Bring 10 cups of water to a rapid boil in a large soup pot.
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2Stir in roux and simmer until roux is dissolved. (See my microwave roux recipe).
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3Stir in all finely chopped vegetables and salt & peppers. Simmer on a slow boil for 45 minutes until vegatables are tender.
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4Drop in shrimp (you can also add crabs, crab meat and/or oysters at that time). Continue to cook on simmer for 45 minutes until shrimp are tender.
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5Turn off heat and add gumbo file' (this helps thicken the gumbo). Let it sit for a minimum of 30 minutes. The longer it sits, the better the flavor. It is always better the 2nd day.
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6Serve over steamed white rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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