Shrimp Okra Gumbo with Quinoa Recipe

Shrimp Okra Gumbo with Quinoa Recipe #gumbo #sidedish #dish #maindish #shrimp #shrimprecipe #easysouprecipe #easydinnerrecipe

Gumbo does warm the heart and satisfies the soul because that was the first time I saw the magic of eating gumbo. If you are wondering what magic I am taking about it was the magic of producing a warm smile and a bright face.  

Ingredients: Gumbo
2 pounds Large Shrimp, peeled and deveined
1 cup olive oil
1 1/2 cup flour
4 cups smothered okra
2 cup chopped onions
1 cup chopped bell pepper
1 jalapeno pepper, chopped
1/4 cup garlic
1/2 cup parsley
13 cups water or shrimp stock
Cayenne pepper (you decide on how much)
1 tsp. black pepper 
garlic powder (you decide on how much)
1 tbsp. chili powder
salt to taste

Preparing Smothered Okra:
Smothered Okra is a South Louisiana favorite and it can be eaten many ways but today it's the star of this shrimp okra gumbo.

1/3 cup olive oil
1 cup of fresh chopped seasoning (contains onions, bell peppers, onion tops, and parsley)
Garlic Powder (you decide on how much)
salt & black pepper (you decide on how much)
1 tbsp. italian Seasoning
1 tsp. honey
1 can stewed tomatoes
1 8oz can tomato sauce or tomato paste
2 capful of apple cider vinegar (suppress the slim)
3 cups water

Instructions:
Add the olive oil to a hot pot. Add the okra and the apple cider vinegar and sauté until sliminess begins to disappear. Add the chopped seasoning and cook until vegetables are tender. Add tomatoes and continue to sauté for about an hour stirring every few minutes. Add remainder of ingredients and continue to cook for 30 minutes stirring frequently. Cover the pot. Cook on medium heat, stirring occasionally. If you need to add more water to keep it from sticking to the bottom of the pot please add. Cook until okra is tender and has broken up. We like our okra to be non- noticeable in the gumbo so i cook mine for a long time about hour and half until all the water has evaporated out. 

Preparing Gumbo:

In a Dutch oven pot or cast iron pot, heat the oil over medium heat and than sprinkle the flour using a wire whisk or wooden spoon to mix. Constantly stirring until the flour reach a golden brown. Once roux is golden brown add the vegetables (onion, bell peppers, and garlic). Stir until vegetables are wilted. Next, Add the smothered okra to the mix and stir. Incorporating all the ingredients. Add the water, constantly stirring.  Bring to a simmer and simmer gently for 45 minutes. Using a clean ladle, occasionally skim any impurities or foam that rises to the top of the gumbo. Season the shrimp. Add the shrimp, stir well, and cook until the shrimp are pink and just cooked through about 5 minutes. Remove from the heat and stir in the parsley. Serve immediately with quinoa or rice.


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