Is this a good way to make shrimp gumbo?
ROUX—
5Tbs of butter and 5Tbs of flour. Melt butter fully and mix in flour. Stir until milk chocolate color. Mix in 2/3 cup of onion. Stir for a few minutes. Mix in 2/3 cup of celery and 1/4 cup of bell peppers. 2 cloves of chopped garlic – Or one, use to taste.
BROTH—
1.5 quarts of chicken broth — mix with roux and stir. Mix in desired ammout of Rotel Tomatos. Let cook for an hour. Add desired ammount cajun and file powder. Stir. Add in peppers and then seafood. Stir, let cook. Remove from heat. Serve.
you almost got it, the few things i would change is use vegetable oil instead of butter for the roux and you do have to constantly stir the roux or it will burn (could take about 30 minutes to get the right color)(do not use a nonstick pan) and you can add the onions, bellpepper and celery and garlic after you add the broth (i would use seasoned water or shrimp stock not chicken broth) cook this about an hour
and another thing i wouldn’t do is add tomatoes but i make a cajun gumbo and what you are doing is creole and either way is OK
also you just want to add the shrimp at the very end like 10 minutes before serving.
serve with rice in a bowl
another suggestion would be to add okra if it is availible in your area chop in small pieces and add 30 minutes before serving
Sure….. I like to add smoked ham or sausage to mine. Also, if you like okra…that’s popular for shrimp gumbo.
References :
you almost got it, the few things i would change is use vegetable oil instead of butter for the roux and you do have to constantly stir the roux or it will burn (could take about 30 minutes to get the right color)(do not use a nonstick pan) and you can add the onions, bellpepper and celery and garlic after you add the broth (i would use seasoned water or shrimp stock not chicken broth) cook this about an hour
and another thing i wouldn’t do is add tomatoes but i make a cajun gumbo and what you are doing is creole and either way is OK
also you just want to add the shrimp at the very end like 10 minutes before serving.
serve with rice in a bowl
another suggestion would be to add okra if it is availible in your area chop in small pieces and add 30 minutes before serving
References :
i am 100% cajun!
sure its a great way sounds like a master chef to me maybe a little cayenne pepper would go nicely but who am i to say i just think its great its sounds award winning
References :
I am from Louisiana and the butter is NOT how you make a roux. You have to make a roux out of flour and cooking oil…and we do not put rotel tomatoes in our gumbos. Like I said I’m from the south so no exact amounts here, but this is how it is done….heat oil in pot then add to it flour (we’re talking a little amount) and yes keep cooking on high and stiring to get the dark roux you desire. Add your water and onions and peppers and a splash of wistishier sauce and your favorite seasonings as well (Mrs. Dash, Tony’s, Season All, Old Bay maybe salt and pepper). Then let all this cook for i guess an hour or so then add shrimp and cook few more minutes and serve over rice with a side of potatoe salad. If you want to add alot of shrimp flavor boil your shrimp heads and shells in water (strain it) to make a broth for your gumbo and use it instead of regular water. A couple of dashes of hot sauce is also good in each bowl of gumbo you serve. Let the guest put their own hot sauce.
References :
Every cajun I know.