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.
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.
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:
- 1/2 cup vegetable oil (not olive oil)
- 3/4 cup flour
For gumbo:
- 1 large onion, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup sliced green onion
- 1/2 cup chopped celery
- 6 pods of diced garlic
- 4 cups chicken broth
- 1 package thawed frozen okra, sliced
- 2 large cans (28 ounces each) tomatoes, diced
- 1/4 Worcestershire sauce
- 1 tablespoon Louisiana hot sauce
- 2 teaspoons dried sage
- 2 large bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 1 pound medium shrimp, peeled and deveined
- 1 pound crab meat
- 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces
- 3 cups freshly steamed rice
For garnish:
- Parsley sprigs
- File powder (optional)
PREPARATION:
- Blend oil and flour in a heavy skillet
- 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)
- Add chopped onions, chopped parsley, celery, green onions and garlic to roux
- Cook over medium-high heat 5 to 10 minutes or until vegetables are tender.
- 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.
- Add shrimp and fish and simmer for 3 to 5 minutes. Remove and discard bay leaves.
- Serve over hot cooked rice.
SERVING SUGGESTION:
Garnish with parsley sprigs, and sprinkle with file powder, if desired.
