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Spicy Creole Shrimp Gumbo

Cajun gumbo, such as the delicious shrimp gumbo below, blends cooking styles from different parts of the world. The word "Gumbo" originates from the original African word for okra, which was brought to America by slaves, and is a gumbo staple. The roux, a thickener made of flour and oil, is French in origin, originating with the French settlers of Louisiana, and the file (pronounced fee-lay) powder, made of dried, ground sassafras root and leaves, is American Indian. So there you have it - a true American melting pot. In line with its African roots, Creole gumbo is traditionally served over rice or other starch.

Creole shrimp gumbo

Now that you have all the info, wouldn't you like to try a great spicy Creole shrimp gumbo recipe? There are many types of gumbo recipes - sometimes chicken is the prominent protein, sometimes sausage or ham. This one is a spicy fish and seafood recipe, perfect for a delicious camping dinner.

I find gumbo recipes are outstanding when prepared in a Dutch oven, and therefore make great outdoor-cooking recipes. They are ideal for campfire cooking and are great when made at home, too, especially when it's a little chilly outside. A flavorful gumbo can't be hurried - let it develop slowly over your campfire or stove. The result is simply delicious.

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Spicy Creole Shrimp Gumbo

SERVES: 8

This shrimp gumbo's thickness is similar to that of stew. You may make it thinner by adding a cup of vegetable or chicken broth.

INGREDIENTS

For roux:
aro-red 1/2 cup vegetable oil (not olive oil)
aro-red 3/4 cup flour

For gumbo:
aro-red 1 large onion, minced
aro-red 1/2 cup fresh parsley, chopped
aro-red 1/2 cup sliced green onion
aro-red 1/2 cup chopped celery
aro-red 6 pods of diced garlic
aro-red 4 cups chicken broth
aro-red 1 package thawed frozen okra, sliced
aro-red 2 large cans (28 ounces each) tomatoes, diced
aro-red ¼ cup Worcestershire sauce
aro-red 1 tablespoon Louisiana hot sauce
aro-red 2 teaspoons dried sage
aro-red 2 large bay leaves
aro-red 2 teaspoons dried thyme
aro-red 1 teaspoon salt
aro-red 1/2 teaspoon ground red pepper
aro-red ½ teaspoon freshly ground black pepper
aro-red 1 pound medium shrimp, peeled and deveined
aro-red 1 pound crab meat
aro-red 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
aro-red 3 cups freshly steamed rice

For garnish:
aro-red Parsley sprigs
aro-red File powder (optional)

PREPARATION:

aro-red Blend oil and flour in a heavy skillet
aro-red Cook over medium-high for 20 minutes, stirring constantly, until roux is dark brown. Be very careful to keep the roux from scorching (you can add a little more oil to make sure it doesn’t)
aro-red Add chopped onions, chopped parsley, celery, green onions and garlic to roux
aro-red Cook over medium-high heat 5 to 10 minutes or until vegetables are tender.
aro-red

Transfer mixture to Dutch oven. Add broth, tomatoes, okra, Worcestershire sauce, Louisiana hot sauce, bay leaves, parsley, thyme, sage, salt and red and black pepper. Cover, simmer two hours, stirring occasionally.

aro-red Add shrimp and fish and simmer for 3 to 5 minutes. Remove and discard bay leaves.
aro-red Serve over hot cooked rice.
   
SERVING SUGGESTION:
Garnish with parsley sprigs, and sprinkle with file powder, if desired

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