Lunch // Recipe – Shrimp Gumbo

Lunch // Recipe 

Shrimp Gumbo

The first time I came across Gumbo was when I was residing in the State.  It is a Louisiana’s Comfort food. Gumbo means Okra.  In Asia, we called it Ladyfingers. Gumbo is an aromatic soup-stew which you can eat with either steamed rice or cracker.

 

Ingredients

500gm small ladyfingers. ¼ cup vegetable oil. 2 cups chopped, peeled, fresh tomatoes, or 2 cups chopped canned tomatoes. 1 cup chopped white onion. 1 cup chopped celery. 1 ¾ tsp salt. ½ tsp cayenne. 1 tbsp Cajun seasoning. 2 pcs bay leaves. ½ tsp dried thyme. 2 liters chicken broth. 1kg medium shrimp, peeled and deveined. Fresh ground black paper to taste. 4-5 sticks of andouille sausage (can replace with salami). 2 tbsp of plain flour. 1 stick of butter.

 

Preparation steps

  1. Wash the ladyfingers in cool water. Remove the caps and lips and cut into 5cm rounds.
  2. Heat the butter in a large pot over medium-high heat, fry the ladyfingers, stirring constantly for 10 to 12 mins, or until most of the slime disappears. Then add flour, stirring constantly, until dark caramel colored, about 10mins. 
  3. Add onions, celery and garlic, stir until softened. Add sausage, then season with Cajun seasoning, salt, and black pepper, cayenne, thyme. Stir in bay leaf, tomatoes, and chicken broth and bring to a boil. Reduce heat to low and simmer, uncovered, until thickened, stirring often, for 15 mins, or until the ladyfingers and other vegetables are soft and the slime has completely disappeared, for 30 mins.
  4. Lastly, add the shrimp and cook till it turns pink.   
  5. Serve spooned on top of steamed rice.  You may serve with cookies if you prefer.

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