SHRIMP AND SAUSAGE GUMBO WITH OKRA - AMERICA'S TEST KITCHEN
Make and share this Shrimp and Sausage Gumbo With Okra - America's Test Kitchen recipe from Food.com.
Provided by pizzamoon5-toss
Categories Gumbo
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Bring reserved shrimp shells and 4 1/2 cups wter to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.
- Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.).
- Add onion, bell pepper, clelery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra.) Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, about 30 minutes.
- Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve (traditionally gumbo is served over white rice.).
- Roux Making Tip: Luke warm stock and constant stirring are keys to the right consistency.
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Brandy Cano
[email protected]This gumbo is a bit time-consuming to make, but it's definitely worth the effort.
Linda Stanley
[email protected]I'm not a big fan of okra, but I really enjoyed it in this gumbo.
Sandra Ngima
[email protected]This gumbo is a great way to use up leftover shrimp and sausage.
Godoun Ekoyon
[email protected]I love that this recipe uses okra. It's one of my favorite vegetables.
Oluwatobiloba Olorunnisola
[email protected]This gumbo is the perfect comfort food for a cold winter day.
Abul Fazal
[email protected]I've never had gumbo before, but this recipe was a great introduction. It was easy to make and the flavor was amazing.
Adil Noor
[email protected]This recipe was a disaster! The gumbo was watery and the okra was slimy. I would not recommend this recipe.
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[email protected]The gumbo was good, but I found it to be a bit bland. I would have liked more flavor from the shrimp and sausage.
Tokyoo Tokyo
[email protected]This gumbo was a little too spicy for my taste, but I was able to tone it down by adding some cream.
Md Masum Hossain
[email protected]I wasn't sure about adding okra to gumbo, but I'm glad I did. It really added a unique flavor and texture.
MRM Mahin
[email protected]This recipe was easy to follow and the gumbo turned out delicious. I especially liked the addition of okra.
Jay Yoyo
[email protected]I've made this gumbo several times now, and it always turns out great. It's a great way to use up leftover shrimp and sausage.
Nafisat Olatundun
[email protected]This gumbo was a hit with my family! The shrimp and sausage were cooked perfectly, and the okra added a nice touch of texture. I will definitely be making this again.