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Gumbo – Shrimp

Good Friday #Shrimp #Gumbo (w/o sausage) + #Cod Cakes (ingred. Not shown). Away we go...

Shrimp Gumbo
by James Belardo

Gumbo was first made in southern Louisiana by the Creole and has become a signature dish in Louisiana cooking. Nothing says Creole like a good gumbo. Consisting of a strong stock, okra, vegetables (peppers, celery and onions), a thickener like filé powder or a Cajun-Style Roux, meat (sausages, fish, shellfish, or poultry) and spicy seasoning. There are a few ways to prepare Gumbo, every family seems to have it’s own version. Gumbo is served over rice, use brown rice.

Ingredients
2-3 lb. shrimp
28 oz. can hand crushed tomatoes
1 cup Chicken stock (try our homemade version)
1/2 cup corn
1 red pepper
1 green pepper
1 1/2 cups mushrooms
4 stalks celery
1/2 onion
2-3 cloves garlic
olive oil
basil
Roux (Cajun-Style)* or Creole filé
Cajun/Creole Spice Blend
rice (brown)
bay leaves
lemon juice (1 lemon)

*Roux (Cajun-Style)
4 tbsp Butter and/or bacon fat
1/4 – 1/3 cup flour

Shrimp Marinade
Mix the Cajun/Creole Spice Blend, white wine and olive oil and let the shrimp marinate for an hour or two.
marinaded in White #Wine Sesame oil #garlic #Sriracha and finally lemon juice and salt & Pepper

Stage 1
1-2 hours
Shrimp, shelled and deveined (previously frozen, thawed cooked or uncooked)
Cajun/Creole Spice Blend
1 cup white wine
1/4 cup olive oil

Stage 2
Add the within the last 10 minutes.
Lemon Juice (freshly squeezed)
Salt and white pepper

Directions
1. In a large dutch oven, preheat 2-3 tbsp of olive oil and fry the sausage (and/or pancetta)

2. When the sausages are browned, sauté the onions, garlic and Jalapeño pepper.
For #Shrimp #Gumbo sauté onions and garlic first...

3. When the onions become translucent and the garlic softens add red and green peppers , cook for about 5-10 minutes..
For #Shrimp #Gumbo then add the #peppers
4. As the peppers soften add the celery, cook for about 5-10 minutes.
For #Shrimp #Gumbo then the #celery
5. Once the celery begins to soften add the mushrooms and let simmer for a few minutes.
#Cremini #Mushrooms and chopped #Broccoli stalks For #Shrimp #Gumbo

6. Add the chicken stock (or vegetable), allow to simmer for a few minutes, add the bay leaves  and the shrimp (without marinade).
1 cup of broth and leftover marinade for the #Shrimp #Gumbo As I wait for boil, add a few bay leaves for the #Shrimp #Gumbo

9. Let simmer for about 5 minutes before adding the tomatoes. Allow to come boil once again.
1 cup hand cut canned plum #tomatoes for the #Shrimp #Gumbo A couple more cups of broth, 1 at a time ! for the #Shrimp #Gumbo

10. Let simmer for about 5-10 minutes before adding the corn.
#CORN for the #Shrimp #Gumbo

11. Let simmer for about 5 minutes before adding the marinade, topped up with wine.
Near the end, more broth and fresh #Basil and #Parsley let it ride now, and add salt and pepper to taste

12. Lower heat and let simmer for 10 minutes then add in the basil and lemon juice.
As it simmers, add lemon juice and TASTE! (Add salt/pepper as needed)...

serve over rice

Enjoy!

The Grape Gourmet
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Written by Zio James

December 22, 2015 at 2:16 PM

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