Shrimp gumbo New Orleans style

SHRIMP GUMBO

WAY DOWN IN LOUISIANA CLOSE TO NEW ORLEANS

BETWEEN THE BAYOUS BONFOUCA AND LIBERTY

This recipe serves 6 to 8 people

Just about everyone in Louisiana who lives along her many bayous know how to make a good gumbo. It’s just in our DNA and we know with any gumbo it always has to start with a good roux. Now my Grandmother and my dear Mother used lard to cook the roux but in today’s world that’s a big no- no, so you want see it listed on the ingredients list.

Since I live in Louisiana near the coast, fresh off the boat shrimp are available most of the year. But for those who are not as blessed as I am, frozen shrimp will have to do.

How to prepare shrimp: thaw frozen shrimp and wash before using.

If fresh shrimp are used, peel, devain and remove heads, put the peels and heads in a colander rinse well. Put them in a large pot, add 4 qt. water and 2 Tbsp of creole seasoning. Bring water to a boil then lower heat, cook for 30 min.

We need about a gallon of stock

Strain, separate, and dispose of peels and heads from stock. Now you just made the best stock ever, to add to your shrimp gumbo.

Lightly sprinkle raw shrimp with creole seasoning and refrigerate, they will be the last thing to add to the pot

INGREDIENTS:

3 – LBS of fresh shrimp

3--Bay leaves

4 - stalks of celery (chopped)

1 – large bell pepper (chopped)

I - onion (chopped)

½ - bunch of parsley (or to taste)

2 - cloves of garlic (or to taste) minced

1/2 cup vegetable oil

3/4 - cup of al purpose flour

1 - Tbsp of Tabasco sauce, (or to taste)

2 - Tbsp of creole seasoning

4 – qt. of stock

1 - Tbsp of file

Ok lets get to cooking:

First thing is the roux, use a large heavy pot, heat pot and add oil when oil is hot.

You can add flour and stir well until the roux becomes a caramel color. Then reduce heat and add onion, celery, and bell pepper, stir well until the vegetables soften.

You can add the garlic, then stir in 2 Tbsp. of creole seasoning.

Now we can add the 4 qt. of stock, stir well bring to a boil then reduce to a medium heat, continue to stir and cook I hour after cook time is over, add the shrimp increase heat bring back to a boil. Then reduce heat to medium and continue to stir often. Cook for 25 min. add file, and your done.

Don’t forget the 2 cups of rice

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Thanking you in advance for your consideration. Ed Pichon.