Mary Kay Carleton's Shrimp Gumbo - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Mary Kay Carleton's Shrimp Gumbo

Mary Kay Carleton's Shrimp Gumbo

River Road Recipes III A Healthy Collection p. 43

Yields: 12 servings

7 cups of fish stock, OR reduced sodium fish bouillon

1/2 cup vegetable oil

3/4 cup flour

1 cup finely chopped onion

1 cup chopped celery

1 cup chopped bell pepper

3 cloves finely chopped garlic

1/4 cup chopped parsley

1/2 teaspoon thyme

1 teaspoon basil

1 teaspoon oregano

1 teaspoon black pepper

1 teaspoon Tabasco sauce

One 10-ounce package of frozen okra

1/2 pound reduced fat smoked turkey sausage, chopped in

1/2-inch chunks

1 pound medium shrimp

1 pound crabmeat

4 cups of cooked rice

Dissolve fish bouillon in boiling water. Set aside. Make a roux by heating oil very hot and slowly adding flour, whisking in an iron skillet and being careful not to let it burn. Keep whisking until the roux is the color of a candy bar. Next, stir in onion, celery, bell pepper, and garlic. Mix thoroughly with roux. Add to boiling fish stock a spoonful at a time, stirring constantly. All dry seasonings. Add Tabasco sauce, okra and sausage. Simmer covered for 45 minutes. Next add shrimp and simmer for 10 minutes. Remove from heat, add crabmeat and let sit for 15 minutes. Adjust seasonings. Serve with rice.

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