Shrimp Gumbo with Jasmine Rice
Shrimp must be on the top of my list of all-time favorites. I love Shrimp Gumbo, but have never ventured to make it. The roux has always ‘scared’ me away. After tackling the roux for my heralded Crawfish étouffée (thanks David) I felt ambitious enough to attempt the dark roux of the gumbo, especially with Patrick coming home tonight. (This time next year Patrick will be finishing his first semester of grad school in New Orleans.)
1 green pepper, diced
1 medium onion, diced
3 stalks of celery, chopped
½ cup of veggie oil or canola
4oz all-purpose flour
½ tsp thyme
1 tsp crushed red pepper
1 tbsp butter
1 tbsp olive oil
2lbs medium shrimp (peeled & deveined)
2 bay leaves
2 cloves minced garlic
Hot sauce, Salt & pepper to taste
5 cups of water (may be necessary to adjust to desired thickness)
½ cup white wine
1 smoked turkey sausage (precooked and cut into ½ inch slices then quartered)
In a large skillet over medium high heat, add olive oil and butter.
Sautee the trinity. (onions, celery, pepper) Add garlic and some hot sauce.
Cook until veggies are softened, about 5-7 minutes, then remove from heat and set to the side.
In a cast iron Dutch oven over high heat add vegetable oil. Once heated add flour a little at a time constantly stirring. Reduce heat to medium. Continue stirring until the flour mixture turns to a chocolate brown – approximately 30 minutes.
Once to desired darkness reduce heat to low. Add vegetables. Add the water a cup at a time heating up before adding the next. Stir frequently to constantly.
Once all water has been added, include the spices and all other ingredients except shrimp. Simmer for an hour.
Add shrimp, cook rice, then serve.