Embrace Fat Tuesday with this shrimp gumbo

Embrace Fat Tuesday with this shrimp gumbo

Prep Time

30 minutes

Cook Time

45 minutes

Serves

8 people

For most people, Fat Tuesday brings to mind purple and gold beads, parades, and one too many blue cocktails (not to mention half naked college kids stumbling  all over Bourbon Street).

But here at Eat Sip Trip, we like to take Fat Tuesday more literally. New Orleans has never been a city to shy away from calories – think po’ boys and muffulettas and fried food galore – and neither are we. That’s why we think you should embrace Fat Tuesday and make this not-quite-healthy Nola classic.

The key to this hearty stew is starting with a perfect roux and simmering it slowly to let the flavors of the shrimp, ham and cajun seasoning really sink in. Then, ladle it over some white rice and get your Fat Tuesday on.

*Recipe courtesy of The Food Channel.

Ingredients

  • 1/2 teaspoon hot pepper sauce
  • 2 cups frozen sliced okra
  • 1 pound shrimp; raw, peeled and de-veined
  • 9 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 cup diced onions
  • 3/4 cup ham, finely diced
  • 1/2 cup celery, finely diced
  • 1/2 cup green bell pepper, diced
  • 3 tablespoons garlic, minced
  • 2 quarts chicken broth
  • 1 cup canned, diced tomatoes, drained
  • 1 tablespoon Worcestershire sauce
  • 4 dried bay leaves
  • 1 tablespoon fresh basil, minced
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh oregano, minced
  • 2 teaspoons dried Cajun seasoning
  • 1 teaspoon salt
  • 4 cups long-grain white rice, cooked, warm
  • 1/2 cup green onions, sliced

Preparation

  • 1 To prepare roux, heat 6 tablespoons olive oil in small heavy pan; add flour and whisk over medium heat, stirring constantly, until roux is a dark caramel color and has a toasted nut aroma. Remove from heat and reserve.
  • 2 In a heavy 4-quart soup pot (or gumbo pot), heat 3 tablespoons olive oil over medium-high heat; add onions and sauté until translucent.
  • 3 Add ham, celery, green peppers, and garlic; sauté for 3 minutes or until vegetables are tender.
  • 4 Add reserved roux and stir until all vegetables are coated.
  • 5 Slowly whisk in chicken broth; add tomatoes, Worcestershire sauce, hot pepper sauce, bay leaves, basil, thyme, oregano, okra, Cajun seasoning and salt.
  • 6 Stir until blended, bring to boil, reduce heat and simmer for 15 minutes. Add shrimp and simmer an additional 10 minutes. Remove bay leaves.
  • 7 To serve, portion rice in bowls and top with gumbo; garnish with minced green onions.

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