Discover the heartwarming journey of a cherished family recipe – Husband’s Grandmother’s Shrimp Gumbo! This delicious dish carries with it generations of tradition and flavor, creating a symphony of taste that will captivate your palate. Join us as we explore the rich history and irresistible aromas of this timeless shrimp gumbo recipe, paying homage to the past while providing you with the tools to recreate it in your own kitchen. Prepare to indulge in every spoonful of this comforting gumbo that has brought joy and comfort to countless gatherings and special moments.
Husband’s Grandmother’s Shrimp Gumbo
Experience the delight of Husband's Grandmother's Shrimp Gumbo, a beloved family recipe that combines tradition and flavor. This comforting dish reflects generations of culinary skill, providing a heartwarming experience with every bite. Prepare yourself for the rich history and irresistible aromas of this timeless favorite.
Ingrédients
- 1 pound smoked sausage links cut into 1/4-inch slices
- ¼ pound bacon chopped
- 2 cups chopped okra
- 1 14.5 ounce can diced tomatoes with green chile peppers
- ½ cup unsalted butter
- ⅔ cup all-purpose flour
- 2 cups chopped onion
- ½ cup chopped green onions
- ⅔ cup finely chopped green bell pepper
- ⅔ cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced garlic
- 2 cups water
- salt to taste
- ground black pepper to taste
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups water
- 2 pounds uncooked medium shrimp peeled and deveined
Instructions
- In a skillet over medium heat, brown the sausage. Once cooked, remove the excess grease by discarding the fat in the skillet and placing the sausage slices on paper towels to absorb any remaining grease. Set aside. In the same skillet, cook and stir the chopped bacon until crispy for about 6 to 8 minutes. Remove the bacon from the skillet and set it aside. Next, add the okra to the hot bacon drippings and cook and stir until tender, which usually takes around 5 minutes. Finally, drain off any excess oil by placing the okra in a colander and discard of any leftover bacon drippings.
- In a saucepan over medium heat, combine the okra and diced tomatoes. Bring the mixture to a simmer and then reduce the heat to medium-low. Let it simmer for approximately 10 minutes.
- In a large soup pot, melt the butter over medium heat. Add the onion, green onions, green pepper, celery, parsley, and garlic. Cook and stir until the onion starts to brown slightly, about 10 minutes. Remove the cooked vegetables from the pot but leave the butter behind. Stir in the flour while reducing heat to low. Continuously stir the mixture (roux) until it reaches a rich milk chocolate color, which should take around 30 to 45 minutes. Take care not to let the roux burn.
- Once the roux has reached its desired color, whisk in 2 cups of water. Increase the heat to medium and add salt, pepper, cayenne pepper, thyme, and bay leaves. Bring the mixture to a boil before stirring in the sausage, bacon, okra-tomato mixture, and an additional 6 cups of water. Reduce heat to medium-low and simmer the gumbo for about 45 minutes or until it thickens and flavors blend together. Finally, add the shrimp and continue simmering until they turn pink and opaque (approximately 6-8 minutes). Remember to remove and discard the bay leaves before serving. Adjust seasonings if necessary according to your preference.
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