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Imagine a warm, fragrant stew simmering on the stove. Shrimp, sausage, and vegetables blend in a rich, flavorful broth. This is shrimp gumbo – a beloved dish that embodies the heart of Louisiana’s culinary heritage. This post will teach you how to make authentic shrimp gumbo. It will also help you understand the dish’s key elements.
A Culinary History: Tracing Gumbo’s Roots
Gumbo originated in Cajun and Creole cultures. Information about the specific influences of French, African, and Native American cultures on gumbo is not present in the sources. Over time, cooks adapted ingredients and techniques, passing them down through generations. Information about how gumbo has evolved over time is not present in the sources. Different regions of Louisiana have unique versions of the dish.
The Building Blocks of Flavor: Mastering the Essentials
The Roux
Roux gives gumbo its depth and richness. To make a dark roux, cook oil and flour together slowly over low heat. Stir frequently. The roux is ready when it reaches the color of peanut butter, milk chocolate, or an old penny. If the roux separates, whisk in 1/2 to 1 cup of water.
The Holy Trinity
“The holy trinity” in Cajun and Creole cooking refers to bell peppers, onions, and celery. These vegetables form the base of many recipes. Each vegetable brings its flavor to the gumbo.
Shrimp and Sausage
Different types of shrimp work well in gumbo. Medium to large shrimp are a good choice because they are tasty and visually appealing. Andouille sausage is the traditional sausage for gumbo. You can substitute Polish sausage or kielbasa. Sautéing the shrimp before adding them to the gumbo will enhance their flavor.
The Thickening Debate: Gumbo Filé vs. Okra
Gumbo traditionally uses either gumbo filé or okra as a thickener. Some cooks prefer filé, while others prefer okra.
Gumbo Filé
Filé powder comes from dried sassafras leaves. It has a strong flavor. To avoid a slimy texture, add filé powder at the end of cooking.
Okra
Okra adds a unique flavor and texture to gumbo. It can be used as a gluten-free thickener. Some people avoid okra because of its texture. You can choose your preferred thickener.
Shrimp Gumbo Recipe
Ingredients
For the roux:
- 1/2 cup peanut oil or vegetable oil
- 1/2 cup plus 2 tablespoons all-purpose flour
For the shrimp:
- 2 pounds shrimp, peeled and deveined
- 1 teaspoon Creole seasoning
- Salt and pepper to taste
- 2 tablespoons canola oil
For the stock:
- Shrimp shells and tails (optional)
- 2 quarts water (optional)
- 1 medium onion, diced
- 2 teaspoons garlic, minced
- 2 stalks celery, chopped
- 2 bay leaves
- 1 tablespoon fresh thyme
For the gumbo:
- 8-12 ounces smoked andouille sausage, sliced (or Polish sausage, kielbasa)
- 1 green bell pepper, diced
- 1 quart shellfish or chicken stock (or water)
- 1 cup water
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 2 teaspoons gumbo filé (optional)
- 1 tablespoon chicken bouillon
- 1 tablespoon Creole seasoning, salt-free
- 1/2 tablespoon smoked paprika
- 3-5 green onions, chopped
- 2 tablespoons fresh parsley, chopped
- Smoked oysters (optional)
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Instructions
Prepare the shrimp:
- Peel and devein the shrimp.
- Season the shrimp with Creole seasoning, salt, and pepper.
- Heat canola oil in a pan over medium heat. Sauté the shrimp until they turn pink. Set aside.
Make the shrimp stock (optional):
- Place shrimp shells and tails in a pot. Cover with water.
- Bring to a boil, then reduce heat and simmer for one hour. Strain the stock.
Make the roux:
- Heat oil in a Dutch oven over medium-high heat.
- Whisk in flour. Lower heat to medium.
- Stir constantly until the roux is the color of peanut butter.
- Reduce heat to medium-low. Continue stirring until the roux is the color of an old penny (20-30 minutes).
Make the gumbo:
- Add bell pepper, onion, and celery to the roux. Increase heat to medium-high. Cook for 5 minutes, stirring often.
- Add garlic and cook for 2 minutes more.
- Stir in Cajun seasoning.
- Heat stock and water in a separate pot.
- Slowly add the hot stock to the roux, stirring constantly.
- Bring to a simmer. Add Worcestershire sauce and salt. Simmer for 30 minutes.
- Add sausage to the gumbo. Cook for 5 minutes.
- Add shrimp and filé powder (if using). Simmer for 5 minutes or until shrimp are cooked.
- Add salt and pepper to taste.
- Serve with white rice. Garnish with green onions. Add hot sauce or additional filé powder to taste.
Serving and Savoring
Serve shrimp gumbo in a white bowl to showcase its color. Garnish with fresh herbs, sour cream, or paprika. Traditionally, people serve gumbo with white rice. You can also serve it with potato salad, cornbread, or hush puppies.
Beyond the Basics
To prevent burning the roux, stir constantly and use low heat. The sources do not provide vegetarian or vegan gumbo variations. They also do not offer tips for reducing sodium or fat content.
Conclusion
Mastering the roux is key to making a delicious shrimp gumbo. Understanding the role of each ingredient and exploring variations can help you create your perfect bowl of gumbo. Try making shrimp gumbo!