Cajun Shrimp & Oyster Gumbomain dish, seafood 2 cup stock (recipe below) 3 tablespoon oil 1/4 cup flour 1/2 cup chopped onion 1 teaspoon minced garlic 3/4 cup chopped green bell pepper 1/4 cup chopped parsley 1/4 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon cayenne pepper 1/4 teaspoon hot pepper sauce 16 oz can tomatoes with juices 10 oz frozen okra,thaw,cut across 1 lb medium shrimp,clean,devein 1 pint shucked oysters 3 cup hot cooked rice To make roux: Combine flour and oil in a large heavy pan or Dutch oven.Cook and stir over medium high heat until roux turns a dark,rich red brown color but is not scorched,15 to 20 minutes.Stir in onion and garlic;cook and stir until soft.Add green pepper, parsley,salt,thyme,cayenne pepper and pepper sauce.Cook and stir 5 minutes longer.Gradually,whisk in about 2 cups warm stock and tomatoes.Return to a boil and simmer 20 minutes,stirring occasionally.Add okra;simmer just until okra is tender,about 5 minutes.Add shrimp and oysters.Simmer just until edges of oysters curl and shrimp is pink and opaque,5 to 8 minutes.Do not overcook seafood.Remove from heat.To serve,mound hot rice in soup plates and ladle gumbo over the top. Stock: In a large stock pot,combine 2 quarts water,2 slices lemon,2 dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2 teaspoon dried thyme,shrimp shells and oyster liquor.Bring to a boil.Cook at a low boil,uncovered,until mixture is reduced to about 3 cups,about 25 to 30 minutes.Strain and discard seasonings and shrimp shells. |
