Web1 pound shrimp, peeled and deveined 6 scallions, sliced 1 teaspoon distilled white vinegar 2 tablespoons fresh parsley, chopped Instructions Step 1. In a large skillet …
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WebKevin Belton's Cajun shrimp bowl - Southern Kitchen. Web Sep 03, 2021 · Add 2 tablespoons butter to a large skillet over medium heat. Stir in garlic, Creole seasoning, …
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WebHere are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Shrimp okra and sausage gumbo 95 …
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WebPlace the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use. In a large pot, warm the oil and then saute the okra for …
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WebReduce heat; cover and simmer for 15 to 20 minutes or until rice is tender. Add uncooked shrimp; cook 5 minutes longer or until shrimp turn pink. Discard bay leaf before serving. …
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For many, OKRA, that spiny and slimy pod, is the only way to thicken a gumbo. Okra not only thickens a gumbo; it adds flavor. It is usually sliced and then sautéed with what many consider the holy trinity of gumbo-making: onions, celery and bell peppers. Okra gumbo has a subtler flavor than filé- or roux-based gumbos.
Of course it's gumbo without okra. In Louisiana, there are three common forms of gumbo (seafood, sausage,z'herbes). Of these, okra is generally used in the searfood version but not the others. Tom Fitzmorris who issues daily on New Orleans chow, often writes on the various forms of gumbo.