Cooking W/Cajun Radio: Shrimp & Oyster Gumbo
Add a little seafood into your life in today's cooking with Cajun Radio. Its starting to get warm so this is your last chance to make yourself a great gumbo!!!
Cajun Shrimp And Oyster Gumbo Recipe
2 c Stock (recipe below)
3 tb Oil
1/4 c Flour
1/2 c Chopped onion
1 ts Minced garlic
3/4 c Chopped green bell pepper
1/4 c Chopped parsley
1/4 ts Salt
1/2 ts Dried thyme
1/4 ts Cayenne pepper
1/4 ts Hot pepper sauce
16 oz Can tomatoes with juices
10 oz Frozen okra, thaw, cut across
1 lb Medium shrimp, clean, devein
1 pt Shucked oysters
3 c Hot cooked rice
To make roux: Combine flour and oil in a large heavy pan or Dutch
oven. Cook and stir over medium high heat until roux turns a dark, rich red brown color but is not scorched,15 to 20 minutes. Stir in onion and garlic; cook and stir until soft. Add green pepper, parsley, salt, thyme, cayenne pepper and pepper sauce. Cook and stir 5minutes longer. Gradually, whisk in about 2 cups warm stock and
tomatoes. Return to a boil and simmer 20 minutes, stirring
occasionally. Add okra; simmer just until okra is tender, about 5
minutes. Add shrimp and oysters. Simmer just until edges of oysters
curl and shrimp is pink and opaque,5 to 8 minutes. Do not overcook
seafood. Remove from heat. To serve: mound hot rice in soup plates and ladle gumbo over the top.
Stock: In a large stock pot, combine 2 quarts water,2 slices lemon,2
dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2 teaspoon dried
thyme, shrimp shells and oyster liquor. Bring to a boil. Cook at a low boil, uncovered until mixture is reduced to about 3 cups, about 25 to
30 minutes. Strain and discard seasonings and shrimp shells.
If you have a recipe that you would like to submit to be featured on Cooking with Cajun Radio, email it to me at mikesoileau@townsquaremedia.com