Name: Louisiana Shrimp Gumbo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 pound medium shrimp (31-35 count peeled, deveined and sliced in half lengthwise -- they'll curl up when cooked.); 4-5 oz. of kielbasa sausage sliced then sliced again in half moons (you can also use andouille sausage**); 6 strips (1/2 lb. thick-sliced bacon); 1 cup yellow onion (diced); 1 cup celery (diced); 1/2 cup red bell pepper (diced); 3 jalapeno peppers (we left the seeds in -- we like it HOT!); 1 Tablespoon garlic (minced); 1/4 cup all-purpose flour; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon kosher salt; 1 teaspoon black pepper; 3 Tablespoons fresh lemon juice; 2 Tablespoons dry sherry; 1 Tablespoon Worcestershire sauce; 3 cups bottled clam juice; 1 1/2 cups low-sodium chicken broth; 1 cup frozen sliced okra; 1/4 cup scallions (green onions thinly sliced white and green part); Brown Rice made according to package directions (we like to make extra so we have it for other dishes We like to add a scoop to the plated gumbo); An alternate method is to add 1/2 cup converted-style rice at the final boil with clam juice and broth.; Chopped celery leaves for garnish

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Mardi Gras is just around the corner and what could be more emblematic of New Orleans than Louisiana Shrimp Gumbo? Gumbo crosses all class barriers — it appears on the tables of the poor as well as the wealthy. When a dish is this delicious — that’s all that matters.

The ingredients might vary from one cook to the next, and the origins and evolution of the dish are speculative. But shrimp gumbo is a perfect example of the melting-pot nature of Louisiana cuisine: Gumbo derives from a West African word for okra, suggesting that gumbo was originally made with okra.

Doesn’t this remind you of the many chili recipes?

Louisiana Shrimp Gumbo Ingredients

But there are those who use filé, which is dried and ground sassafras leaves, in their gumbo and that is a contribution from the Choctaws and possibly, other local tribes.

Then there is the French influence in the use of roux, although the roux in gumbos is much darker than in French cuisine.

Louisiana Shrimp Gumbo Saute the Bacon and Sausage – First Step

People are very passionate about what constitutes the texture and consistency of a “proper gumbo” and exactly what should be in it. Some Cajuns argue that no tomatoes or okra touches their gumbo, while some say that filé is necessary for the taste and texture.

I certainly wouldn’t want to be in the middle of some of those arguments — they get fighting mad!!

Every October there is a World Championship Gumbo Cook-off in New Iberia, Louisiana. There you’ll find all sorts of combinations. You may find andouille or chorizo sausage mixed in the stew as well as oyster, chicken, ham, steak, or duck.

One ingredient that all agree upon — rice.

Part of gumbo’s appeal is that it’s very forgiving of the cook. Measurements don’t have to be exact you may substitute with what’s at hand.

How nice is that?

How about giving Louisiana Shrimp Gumbo a try?

And as they say in Louisiana. . .

. . .Laissez les bons temps rouler! – Let the good times roll!

Tutti a tavola è pronto

Un caro saluto e alla prossima.