GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO )

1
ELAINE PARKER

By
@EXTINCTISME

GUMBO IS MEANT TO BE END OF WEEK OR ANYTIME BUT USES ALL THE LEFTOVERS. AT LEAST AT MY HOUSE IT WAS. SO SOMETIMES YOU WILL HAVE PORK CHOPS, FISH, SAUSAGE, SHRIMP, CHICKEN, CRAB MEAT AND THROWN IN THE POT. NOTHING IS OFF LIMITS IN THE GUMBO POT. SO JUST MAKE IT YOURS. MY GRANDMOTHER WOULD MAKE A BATCH OF CORNBREAD BATTER AND ABOUT 30 MINS BEFORE SHE WAS TO SERVE THE MEAL SHE WOULD SPREAD THAT BATTER ON TOP OF THE GUMBO AND SEAL IT TO THE EDGE OF THE CAST IRON POT. THEN SHE WOULD BAKE IT AT ABOUT 350 AND WHEN READY SHE WOULD SERVE SPOONFULS OF GUMBO OVER RICE. FAMILY THING .

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
DEPENDS ON THE SIZE AND APPETITES OF WHO YOU SERVIN
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 1 lb
    shrimp cooked, peeled and deveined
  • 1 pkg
    shrimp boil seasoning
  • 6 Tbsp
    bacon grease
  • 6 Tbsp
    flour with salt and pepper
  • 1 bunch
    green onions
  • 2 c
    chopped okra
  • 1 can(s)
    rotel with chile peppers
  • 1 medium
    bell pepper, chopped
  • 2 stalk(s)
    celery, chopped
  • 1 small
    onion , chopped
  • 6 Tbsp
    cajun seasoning
  • 1 pkg
    sausage links
  • 3 slice
    bacon
  • 3 clove
    garlic

How to Make GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO )

Step-by-Step

  1. TAKE SHRIMP BOIL AND POT OF WATER AND BOIL SHRIMP. THIS ONLY TAKES 3 MINUTES OF BOILING AND DON'T OVERDO AS SHRIMP WILL GET TOUGH. TAKE SHRIMP OUT OF WATER AND SAVE THE WATER.
  2. PEEL AND DEVEIN THE SHRIMP AND SET ASIDE.
  3. PREP ALL YOUR VEGS. CHOP THE OKRA, BELL PEPPER, ONION, CELERY , AND GARLIC, CUT THE WHITE OFF THE GREEN ONION AND CHOP THAT AND PUT THE GREEN PART ASIDE. PUT ALL YOUR CHOPPED VEGS TOGETHER IN A BOWL . AND SET ASIDE.
  4. NOW MAKE YOUR ROUX. IN HOT POT PUT IN YOUR BACON GREASE/DRIPPINGS AND GET HOT. ADD YOUR FLOUR A LITTLE AT A TIME WHISKING AS YOU BROWN. WHEN THE COLOR OF CAFE OLE ADD YOUR CHOPPED VEGS AND SWEAT IT A LITTLE.
  5. NOW IS THE TIME TO ADD A LITTLE AT A TIME SOME OF THE WATER THAT YOU BOILED YOUR SHRIMP IN. JUST ENOUGH AT A TIME TO SLIGHTLY THIN YOUR ROUX. NOT WATERY BUT JUST ENOUGH FOR THE NEXT ADDS.
  6. ADD YOUR CAN OF ROTEL AND YOUR TONY C'S OR CAJUN SEASONING. TO TASTE. YOU CAN ALSO ADD SOME DROPS OF TABASCO IF YOU LIKE. AS YOUR TASTE CALLS.
  7. NOW ADD DOWN THE SIDE OF THE POT SO AS NOT TO SEPARATE THE ROUX THE CHOPPED SAUSAGE, BACON CHOPPED AND COOK A LITTLE WHILE STIRRING A LITTLE BIT.
  8. AFTER A BIT YOU MIGHT NEED TO ADD MORE OF YOUR SHRIMP COOKING WATER SO IT DOES NOT SEIZE UP ON YOU. AFTER ABOUT 20 MINS YOU CAN ADD THE COOKED SHRIMP AND AFTER ABOUT 3 MINS OR SO TASTE ONE OF YOUR OKRA AND IF IT IS DONE YOUR GUMBO IS DONE.
  9. THE GREEN TOPS OF THE GREEN ONIONS CAN BE CHOPPED AND USED AS GARNISH ON TOP OF GUMBO AS YOU SERVE IT.

Printable Recipe Card

About GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO )

Course/Dish: Chicken, Fish, Other Main Dishes
Main Ingredient: Fish
Regional Style: Cajun/Creole
Other Tag: Heirloom




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