This Shrimp Gumbo recipe is one of my favourites. (My wife says food in general is my favourite.)
I really don’t know where she could get such an idea. I mean, it’s not that I'm cooking seafood and shrimp every day.
I make a lot of curries and BBQ’s too. Then I do that potjie-kos-thing… oops… I think I should rather keep quite now.
But really, this gumbo shrimp is very nice. Although it has a Cajun influence, I have adapted it to our South African tastes and conditions ones again.
If you like you can call it – the Cajun-Gumbo-shrimp that was “currupted" by South African influence!
This Gumbo severs about 8 people.
Spoon a generous helping of rice in a bowl and scoop your Shrimp Gumbo over it. Season it with what ever you like in the line of seafood sprinkle, barbeque spice or Aromat.
This Shrimp, crab and oyster goes well with garlic bread or a cheese roll and if you really want to hang out with friends and this Soup, you just have to have a nice chilled bottle of white wine with it - or two!
But with the Shrimp in this seafood mix, a bottle of Rosé will also do.
If it comes to seafood and wine, I don’t stick to any rules. What ever your wine-fancy is, goes...
Here is your Ingredient List
One thing about shrimp to watch out for, is that if you over cook it, it becomes like rubber… hard to chew and difficult to digest.
Your Shrimp Gumbo soup can start right here with these three ingredients that follows next. It is what they call the Cajun three-some, or just Cajun.
Although the Indians of South Africa also love their Onions, pepper and celery as a cook-starter they do use the same three-some in their shrimp Gumbo as well.
2 cups chopped onions
1 1/2 cups chopped bell peppers
1 cup chopped celery
If you can't get hold of Okra pods, you can use corn-starch dissolved in a small amount of water for thickening the Gumbo instead.
Combine the onions, bell peppers and celery in a medium size bowl and set aside.
In a small bowl, combine the bay leaves, the salt, peppers, thyme and oregano and set that aside also.
...now for the Roux.
Heat your oil in a heavy iron pot over high heat until it starts to smoke lightly, depending on your heat temperature, it should take no more than 5 or 6 minutes.
Gradually add your flour while constantly whisking the oil to prevent it from forming lumps. Be careful not to burn the mixture.
Keep on whisking it while it is still cooking, until the Roux turns dark red, brown, or black, depending on how you want it to taste.
Now you can add half of the Cajun to your Roux and stir it very well. Continue cooking and stirring for another minute. Add the other half of the three-some and cook and stir for 2 to three minutes.
Stir in the seasonings and cook for another 2 minutes, just keep on stirring. Add garlic and stir through, then remove from heat.
This is where you put the stock into a 5 1/2 quart stockpot or larger and bring it to a boil. Then we add the Roux, one spoonful at a time to the boiling stock, stirring each glob until it is dissolved before the next spoonful is added.
Bring the combined mixture to a boil again for 15 minutes, stirring occasionally. Reduce the heat and simmer for another 10 minutes. Lastly, add shrimp, oysters and their juice, and crab meat.
Now all you have to do with your nice shrimp gumbo is to
O, ...and as I always say - enjoy, and don't forget the wine…
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Family Seafood Treats