Savory Shrimp Gumbo

This is a very savory gumbo from Louisiana, that is for those of you who like shrimp! Serve over long grain rice.

Step: 1

In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.

Step: 2

In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.

Per Serving: 212 calories; protein 24g; carbohydrates 9.7g; fat 8.6g; cholesterol 179.4mg; sodium 670.2mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.