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  Recipe Home » Main Course » Cajun Shrimp & Oyster Gumbo
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  Cajun Shrimp & Oyster Gumbo
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
2 cup Stock (recipe below)
3 tbsp Oil
1/4 cup Flour
1/2 cup Chopped onion
1 tsp Minced garlic
3/4 cup Chopped green bell pepper
1/4 cup Chopped parsley
1/4 tsp Salt
1/2 tsp Dried thyme
1/4 tsp Cayenne pepper
1/4 tsp 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 cup Hot cooked rice
Instructions:
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 5
minutes 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.
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