Merwin's Shrimp Gumbo Recipe
This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.
I have never made any kind of gumbo before. This turned out wonderful! My husband raved about it. I used some Zummo's Party Time Sausage and I was lazy and did not take out the chicken. Thank you for putting in an approximate time to make the roux I would have never stirred it for that long if you hadn't. We will definately be eating this again in our house!
Fabulous! I made this recipe almost exactly as it was posted with a few minor changes. I browned four chicken thighs, skin and all, I did not save the meat rather after I was finished cooking with it, I skinned and de-boned the thighs and set the meat aside with the shrimp. I also sauteed the smoked sausage then set it aside with the shrimp & chicken (this keeps the flavor from being boiled out of the sausage). I added all of the meat together at the end for the final few minutes. As far as this recipe being bland, all good cooks know that you have to taste as you cook and add more seasoning to meet your family's taste (expecially salt & pepper). I love things a little warmer, but I know that my family will only tolerate 1/8 teaspoon of cayenne in a dish like this, so that is what I use. If you want this dish spicier... add more! This is a great gumbo recipe! Thanks for sharing!
Being that I am from Louisiana and spent most of my life there, I tend to really miss the more traditional dishes. This was the first time I had ever actually made gumbo myself because I always just bought it. I couldn't believe that I was actually smelling and tasting gumbo as I know it! I followed the recipe except that I didn't have sausage or chicken. I added calamari with the shrimp. My husband liked the calamari better than the shrimp. I didn't have any file' (impossible to find here) or cornstarch at the end, but I did cut the water to 6 cups. I even reheated it the next night and it was still great.
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I grew up eating my mom's gumbo, so as I read many recipes and reviews, I also had some ideas such as gumbo must have okra and tomatoes! I think this is the best recipe I've found. I did speed it up by doing a few of the steps simultaneously in two pots, so my total cooking time was about 2 hours. 1. First I browned the chicken in light olive oil (holds up to heat better than regular) in a heavy skillet. I put the chicken aside to be added back and cooked in the gumbo during the last 40 minutes. (Chicken included is how I know gumbo.) 2. Then I cooked the roux in the heavy skillet simultaneously with browning the sausage (I used Polish, sliced in circles) in a large soup pot. For the roux, I added to the oil that had browned the chicken more olive oil and 1/4 cup of butter to make a total of about a cup of oil/butter, and gradually added about a cup and a half of flour, stirring constantly so that the roux was smooth. I like to use a metal spatula (aka turner) so that I can quickly scrape the bottom
I am from, born and raised, south louisiana. So, I grew up on things like gumbo and stews. This was a very, very good gumbo recipe with the following modifications to suit our tastes and from what I had on hand. Instead of smoked sausage, I ALWAYS use andouille sausage (enhances gumbo flavor), did not use chicken or green onions. I added one teaspoon of seafood boil (crab boil), and two teaspoons of tigers sauce. I do not put thyme in our gumbo, and do not add file to the pot....I allow those who like file to add it to their bowls...Thanks so much for sharing this recipe.
This recipe didn't work for me. It was extremely labor intensive, made a huge mess in the kitchen. Had the gumbo been sensational I wouldn't have minded the time or the mess. I think that frying the chicken and then using the grease to make the roux resulted in a very heavy tasting gumbo. I would not recommend this recipe to anyone nor will I make it again. Sorry!
This was GREAT!!!!!! A new staple in our house.