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Need help with Shrimp Gumbo

Discussion in 'Food Forum' started by Ghost-1, Nov 28, 2004.

  1. Ghost-1

    Ghost-1

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    I am looking for the stuff that I need to make some home made shrimp gumbo, I know I need the shrimp but I can not remember what size shrimp I had in the gumbo I ate before. I know they were not small I think they were medium or large.

    Can some one give me a hand with all of the stuff that I need to get together to make this. I would really like to make some since it it getting cold out and I can take left over's to work when I have 24 hour duty.;f
     
  2. Mild Bill

    Mild Bill Millennium Member

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  3. Ghost-1

    Ghost-1

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    Thanks I will get the stuff Friday when i get home and cook this up saturday, man I can't wait to get some of this cooked up.;f
     
  4. lethal tupperwa

    lethal tupperwa

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    Put 1/2 cup olive oil in a pot (med heat) stir in 3/4 cup flour.

    Keep stiring till the mix turns tan to brown.

    Add 2cups of chopped onions,1cup chopped green pepper and 1/2cup of chopped celery.

    Stir til the veggies look clear.

    Add a box of frozen okra.

    Add 3chopped cloves of garlic.

    Add salt and pepper both red and black to taste.

    Add Worcestershire sauce about 1/4cup.

    Add 3cans chicken stock.

    Bring to a boil stiring.

    Add 1pound chopped smoked pork sausage (kielbasa).

    Add 1/2 pound chopped smoked ham.

    Add the critters.

    Bring back to a boil. Coverloosley boil for 1/2 hour.

    Turn down the heat and simmer for 1 hour.

    Skim off the fat.

    After about 45 min stir in 1cup chopped onion,1/2cup chopped green pepper,1/4 cup cellery and Franks hot sauce to taste.

    Add 1cup chopped parsley, and 1/2 cup chopped green onions.

    Cook about 5min more.



    Serve over cooked rice.


    My brothers hunt club had a game dinner and all he had to take at the time was squirrel he made Gumbo and was very happy- He said that other people took stuff home but they licked his pot clean.


    Instead of squirrels use shrimp. What size? what size you got?
     
  5. chevrofreak

    chevrofreak Senior Member

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    I'd say 51-60 count.
     
  6. Cinic

    Cinic Spongy Member

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    Be careful not to overcook the shrimp. They cook really fast.

    We make a creole every once in a while. Instead of using storebought broth, we boil the shrimp shells and vegetable scraps in a pot of water then strain to have shrimp stock. I think it makes a difference.
     
  7. Cajun

    Cajun

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    31-35 ct is a good size. much smaller and you chase them all over the pot.