Shrimp and Oyster Gumbo with Okra might be just the main course you are searching for. This recipe serves 6. Watching your figure? This pescatarian recipe has 657 calories, 61g of protein, and 22g of fat per serving. From preparation to the plate, this recipe takes approximately 3 hours. This recipe is typical of Creole cuisine. Head to the store and pick up cayenne, sea salt, shucked oysters, and a few other things to make it today.
Instructions
1
To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo.
Ingredients you will need
Stock
Pasta Shells
Shrimp
Gumbo
Equipment you will use
Pot
2
Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed.
Ingredients you will need
Bay Leaves
Ground Cayenne Pepper
Lemon
Stock
Gumbo
Onion
Thyme
Water
Crab
Equipment you will use
Pot
3
To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes.
Ingredients you will need
Frosting
Butter
Walnuts
All Purpose Flour
Base
Equipment you will use
Wooden Spoon
Dutch Oven
Whisk
4
Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay.
Ingredients you will need
Bell Pepper
Ground Cayenne Pepper
Celery
Garlic
Onion
Gumbo
Okra
Salt
5
Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft.
Ingredients you will need
Bay Leaves
Vegetable
Tomato
Thyme
6
Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning.
Ingredients you will need
Shrimp Stock
Seasoning
Oysters
Shrimp
Gumbo
7
To serve: Ladle the gumbo into shallow bowls and pile some rice in the center.
Ingredients you will need
Gumbo
Rice
Equipment you will use
Bowl
Ladle
8
Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table.
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.