kathy's cajun shrimp gumbo
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.
prep time
45 Min
cook time
2 Hr 30 Min
method
---
yield
10 serving(s)
Ingredients
- 5 pounds shrimp, peeled and deveined
- 1 medium green bellpepper, chopped
- 1 cup celery, chopped
- 1 medium onion, chopped
- 2 bunches green onions, chopped
- 1/2 cup parsley, chopped
- 1 tablespoon garlic, minced
- 3 tablespoons salt and pepper (more to taste)
- 2 tablespoons cayenne pepper
- 2/3 cup gumbo file'
- 2 cups roux
How To Make kathy's cajun shrimp gumbo
-
Step 1Bring 10 cups of water to a rapid boil in a large soup pot.
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Step 2Stir in roux and simmer until roux is dissolved. (See my microwave roux recipe).
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Step 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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Step 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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Step 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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Step 6Serve over steamed white rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Other Soups
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