EASY TO MAKE!
This is sooo awesome! Annnd that gumbo looks super flavorful!
~ Gina
– Peel shrimp and refrigerate the shrimp meat until ready to use. Place the shells and water in a saucepan with a pinch of salt and pepper. Bring to a boil, cover and let it simmer. – Make the roux. Heat the olive oil in small, heavy saucepan over medium heat. Mix in the flour and stir constantly to make the roux.
– Heat olive oil in a pan over medium-high heat. Brown the okra on all sides, then stir in white vinegar. Set aside. – Place the onion, green onion, garlic, bell pepper, and celery in the All-Clad Prep&Cook bowl with the ultra blade knife. Mix. Scrape down sides of bowl.
– Add roux to the vegetables. – Add the shrimp stock, diced tomatoes, Worcestershire sauce, Tabasco, salt, paprika, bay leaves and thyme to the bowl and simmer.
– Add shrimp, scallops and reserved okra, and simmer until the shrimp are pink and cooked through. Adjust the seasoning with salt, pepper and additional hot sauce, if desired. – Serve over rice and garnish with green onions and cilantro.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...