Here is a nice Shrimp Gumbo Recipe for you to enjoy!
” 2 quarts water
” 2 tablespoons minced garlic
” 4 ounces vegetable oil
” 4 ounces all-purpose flour
” 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
” 1 tablespoon kosher salt
” 1 teaspoon fresh thyme, chopped
” 1 cup diced onion
” 1/2 cup peeled, seeded and chopped tomato
” 1/2 cup diced celery
” 1/2 cup diced green peppers
” 1/2 teaspoon freshly ground black pepper
” 1/4 teaspoon cayenne pepper
” 1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
” 1 tablespoon file powder
” 2 bay leaves
Heat the oven to 350 degrees F.
Add the flour and the vegetable oil into the Dutch oven and whisk them together. Use 5 to 6-quart cast iron Dutch oven. Put it uncovered on the oven’s middle shelf, and bake for 1,5 hours. Whisk it two to three times throughout the process. During the baking of the roux, devein, peel and de-head the shrimp. Put the shrimp in a bowl and set in the refrigerator. Put the shells and heads into a sauce pan (4-quart) together with the 2 quarts of water.
Set over high heat and wait until it boils. Then decrease the heat to low and simmer it for about one hour until the liquid is reduced to 1-quart.Now remove it from the heat and filter the liquid into a container, while discarding the solids. After the roux is done, remove it from the oven. Set it over medium-high heat. Add in the celery, green peppers and onions. Cook for next 7-8 minutes while moving constantly until the onions start to turn translucent. Add black pepper, thyme, cayenne pepper, tomatoes, salt, and bay leaves. Stir to combine.
Slowly while whisking continually, add the shrimp broth. Decrease the heat to low, cover and cook it for the next 35 minutes. Now turn off the heat. Add the sausage and the shrimp and stir to combine. While stirring constantly add the file powder. Cover it and leave it for about ten minutes. Serve it over rice. I hope that you will like this Gumbo recipe! Enjoy!