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Cajun Shrimp And Oyster Gumbo Recipe

Yield: 6 Servings

      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.

This recipe is from our Cajun recipes collection

This Cajun Shrimp And Oyster Gumbo Is good for warming up on those days you just can't seem to get warm.

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