Sauté approximately 15 minutes on medium heat or until vegetables are wilted and soft.Īdd andouille sausage, blend well into vegetable mixture and sauté an additional 2-3 minutes. Once roux is melted, add onions, celery, bell pepper and garlic. In a 7-quart cast iron dutch oven, add a little cooking oil then scoop in the dark roux, and mix until the mixture is smooth and melted. 5 lb small shrimp, peeled and de-veined.1/4 pint dark roux or home-made dark roux.The most popular cajun gumbos are c hicken and sausage gumbo, seafood gumbo and shimp okra gumbo. Although I know how to make roux and there is really on one roux recipe, its easier to just buy roux already made. Today you can buy roux already made instead of making it yourself using the Cajun Roux Recipe. Mom’s gumbo was always made with a dark roux. They would boil the eggs in another pot, peel them and cut them in half then would lightly stir the eggs into the gumbo and when the gumbo taste mixed with the egg taste, gosh it was so good. My mother and grandmother made the best shrimp gumbo I ever ate sometimes they would even put boiled eggs in the gumbo. Using small baby shrimp is best when making a gumbo or you can mix a little medium shrimp with the small if you wish. I always use fresh shrimp when I can get them, but frozen shrimp is fine too. Now just like Creole gumbos, Cajuns do however make shrimp okra gumbo but it is very different and in my opinion so much better tasting.Ĭajuns use fresh ingredients only and never use special sauces as their bases. Cajuns never use tomatoes in their gumbo. There seems to be misconceptions between the two types of gumbos. Please note that this is a Cajun shrimp gumbo recipe and not a Creole shrimp gumbo recipe.
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