Seafood Gumbo

Gumbo, a flavorful and hearty stew with roots deeply embedded in Louisiana's culinary history, has a fascinating and diverse origin. The dish traces its beginnings to the melding of various cultural influences, including Native American, West African, French, and Spanish cuisines. Gumbo's name is believed to have derived from the West African word "ki ngombo," which refers to okra, a key ingredient in many gumbo recipes. The dish's evolution began in the 18th century when Louisiana was under French and Spanish rule, and enslaved Africans and Creole communities contributed their culinary traditions to create a unique fusion.

Over time, gumbo became a symbol of cultural diversity and a reflection of the region's complex history. The dish typically includes a combination of ingredients such as roux (a mixture of flour and fat), the "Holy Trinity" (onions, bell peppers, and celery), various meats (like sausage, chicken, or seafood), and okra or filé powder as thickeners. Gumbo's popularity spread beyond Louisiana, becoming a beloved Southern comfort food and a symbol of Creole and Cajun culinary heritage. Today, it stands as a testament to the rich and diverse cultural tapestry that has shaped the cuisine of the American South.

Ingredients:

1/2 cup butter (1 stick)

1/2 cup all-purpose flour

2 large onions, diced

1 bell pepper, diced

3 celery stalks, diced

2 cups of okra

3 cloves garlic, minced

2 pound medium shrimp, peeled and deveined

3 cups beef stock

3 cups shrimp stock (made from leftover shrimp shells)

2 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon hot sauce (adjust to taste)

Salt and black pepper to taste

1 bay leaf

4 green onions, sliced

2 sprigs of parsley, fine chopped

Cooked rice for serving

Instructions:

Shell and devein the shrimp. Take shells and make stock by covering in water and lightly boiling for 40 minutes with bay leaf and onion. Drain and set aside.
In a large pot, combine butter and flour to make a roux. Cook over medium heat, stirring constantly, until the roux reaches a dark brown color.
Add okra to a pan steam down until texture of vegetable is less visible. Puree in a food processor and set aside.
Add diced onion, bell pepper, celery, and minced garlic to the roux. Cook for about 5 minutes until the vegetables are softened.
Stir in beef and shrimp stock, dried thyme, paprika, hot sauce, salt, black pepper, pureed okra, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
Add the peeled and deveined shrimp to the pot and cook for an additional 5-7 minutes or until the shrimp are cooked through.
Adjust seasoning to taste and remove the bay leaf.
Serve the shrimp gumbo over cooked rice, garnished with sliced green onions and parsley

Enjoy your Shrimp Gumbo with the rich flavor of beef and shrimp stock!