Aug 28

Shrimp Creole Gumbo

shrimp creole gumbo


2 lbs Shrimp – peeled uncooked (preferably fresh)
2 lbs Fish (your choice: White, Flounder, Catfish) cut into 1 inch squares
7 cans (14 1/2 oz cans)fat-free chicken broth no-salt-added or equal amount fresh chicken broth
1 can (16 oz) chopped tomatoes with juice
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1/4 cup Bacon drippings or vegetable
1/4 cup All-purpose flour
1 cup Chopped green onions
1 cup Chopped onion
1 cup Chopped celery
1 cup Chopped green bell pepper
10 oz Okra- cut
5 cloves Minced garlic
1 1/2 tsp Salt
1 tsp Pepper
1/2 tsp Red Pepper – Ground
1 tsp Old Bay Seasoning
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/8 tsp Hot sauce
1/2 cup Finely chopped parsley
Hot cooked Rice.


Combine oil and flour in a cat-iron skillet. Cook over medium heat, stirring constantly until roux is chocolate-colored (about 15 minutes). Stir in onion, green onion, celery and bell pepper. Cook 15 minutes stirring often.

Transfer the roux mixture to a large Dutch oven. Add the rest of the ingredients except the meat. Bring to a boil, cover, reduce the heat and simmer for an hour stirring occasionally.

Add the shrimp and fish to the mixture. If you’ve decided to add the other optional meats, add them at this time. The more of a variety you add the better the gumbo is in my opinion. This recipe makes a very large pot of gumbo. The flavor improves overnight. If you prefer more heat (spice type heat, you can add additional hot sauce or ground red pepper). I freeze the remainder of the gumbo to eat later on.

Serve the gumbo over hot buttered rice.

Optional if you can get or afford one or all:
1 lb Crabmeat
1 lb Crawfish meat ( usually tail meat)
1 lb Polish Sausage (sliced thin) or Andouille sausage browned
8 oz Shredded chicken meat

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