Southern Chef and Cooking Instructor Bonnie Ward Strauss shares a Shrimp Gumbo recipe. For more on Bonnie, CLICK HERE.
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 2 cups onion, finely chopped
- 1 cup celery, finely chopped
- ½ cup flat-leaf parsley finely chopped
- 4 cloves garlic, finely chopped
- 3 large Bay leaves
- Salt, black pepper, and Cayenne pepper to taste
- 2 qts. Plus 2 cups shrimp stock
- 4 cups shrimp, peeled and deveined
- 2 slices lemon about ¼” thick
- 2 cups crab meat (optional)
Prep: Boil shrimp shells in 4 quarts of water with 2 ribs of celery and a halved unpeeled onion. (Begin with COLD water.) Keep replenishing water to produce 2 qts. plus 2 cups of stock. Simmer at least 30 minutes, but 4 – 8 hours is wonderful!
Make the roux: Heat oil in large pot over medium heat. Add flour and constantly stir until it is the color of milk chocolate. Do not rush it. It should take at least 20 minutes. Listen to some good NOLA blues!
Add onion, celery, parsley and garlic. When veggies are wilted add stock, bay leaves, lemon slices, salt, black pepper, and cayenne pepper. Cover and let simmer on a low heat for about 2 hours. Add shrimp (and optional crab meat). Let simmer an additional 20 minutes or until shrimp are pink. Serve over hot long-grain white rice with crusty French bread for dipping.
Serves 16. Enjoy!
*After their Boston wedding, Miles Davis and Cecily Tyson flew to New Orleans to eat this gumbo at Mr. Leslie’s restaurant Chez Heléne.