KATHY'S CAJUN SHRIMP GUMBO
I think I grew up with gumbo in my baby bottle. It has always been a standard in our family. Good times and celebrations are associated with many family Gumbo dinners. I learned young to make Gumbo and Shrimp is my hallmark. With the price of seafood today, I do not make it as much as I used to as a big pot for a party can...
Provided by Kathy Sterling
Categories Other Soups
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Bring 10 cups of water to a rapid boil in a large soup pot.
- 2. Stir in roux and simmer until roux is dissolved. (See my microwave roux recipe).
- 3. Stir in all finely chopped vegetables and salt & peppers. Simmer on a slow boil for 45 minutes until vegatables are tender.
- 4. Drop in shrimp (you can also add crabs, crab meat and/or oysters at that time). Continue to cook on simmer for 45 minutes until shrimp are tender.
- 5. Turn off heat and add gumbo file' (this helps thicken the gumbo). Let it sit for a minimum of 30 minutes. The longer it sits, the better the flavor. It is always better the 2nd day.
- 6. Serve over steamed white rice.
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