Shrimp Recipes

[Catrin]

Y'all are so creative with shrimp! I just buy the pre-cooked shrimp from Trader Joes and add it to soups and stir-fried veggies...

Gumbo now, I would love to learn how to make that from scratch but the roux has me a little nervous

[bmccasland]

Gumbo now, I would love to learn how to make that from scratch but the roux has me a little nervous

Equal parts olive oil (or butter) and flour, heavy skillet, medium heat, stir occasionally until golden brown. For your average large pot of soup, use 1/2 cup flour and oil.

Next is the holy trinity - equal parts onion, celery, bell pepper, chopped. About 1 onion, 3 stalks celery, and one bell pepper. Couple of cloves of minced garlic. Add to the roux, sweat down a bit.
4-6 quarts of chicken or vegie broth (or water) or combination thereof.
Salt, pepper, and cayenne pepper to taste

Meat of choice, usually a combination of 2 or 3. And not beef - you don't find many cattle wandering around in the swamps or marshes of the Gulf Coast.

1 chicken - cut up and browned.
duck, cut up and browned
andouille sausage, cut into bite sized pieces
shrimp, peeled and deveined
crawfish, peeled and deveined
1 pint oysters and oyster liquid
crab - ours are small. Often the claws are cooked in for flavor.

If you use chicken (or duck) or sausage, that goes in first. Let simmer on low heat for an hour or more. Debone the chicken or duck. Put the meat back in.

Add either okra (I buy 10-oz box frozen, cut up, thawed) or file powder (1-2 Tbsp). Add seafood choice(s). Let simmer about 20-30 minutes.

Serve over rice. Tabasco sauce on the side.

Bonne appetite!

File powder is ground up dried sassafras leaves - if you want some, PM me and I'll send you some.

[tangentgirl]

bmccasland, you've inspired me. I'm going to try this tonight.

My dad, who was born in your fine state, used to make gumbo when I was growing up. Always was my favorite food.

Equal parts olive oil (or butter) and flour, heavy skillet, medium heat, stir occasionally until golden brown. For your average large pot of soup, use 1/2 cup flour and oil.

Next is the holy trinity - equal parts onion, celery, bell pepper, chopped. About 1 onion, 3 stalks celery, and one bell pepper. Couple of cloves of minced garlic. Add to the roux, sweat down a bit.
4-6 quarts of chicken or vegie broth (or water) or combination thereof.
Salt, pepper, and cayenne pepper to taste

Meat of choice, usually a combination of 2 or 3. And not beef - you don't find many cattle wandering around in the swamps or marshes of the Gulf Coast.

1 chicken - cut up and browned.
duck, cut up and browned
andouille sausage, cut into bite sized pieces
shrimp, peeled and deveined
crawfish, peeled and deveined
1 pint oysters and oyster liquid
crab - ours are small. Often the claws are cooked in for flavor.

If you use chicken (or duck) or sausage, that goes in first. Let simmer on low heat for an hour or more. Debone the chicken or duck. Put the meat back in.

Add either okra (I buy 10-oz box frozen, cut up, thawed) or file powder (1-2 Tbsp). Add seafood choice(s). Let simmer about 20-30 minutes.

Serve over rice. Tabasco sauce on the side.

Bonne appetite!

File powder is ground up dried sassafras leaves - if you want some, PM me and I'll send you some.