Here in the NC, this winter has been everything but ordinary! It is amazing how much snow we have gotten! So, one more soup recipe just seems right! This one is a Johnson & Wales favorite! Not only is it world-renown chef chef approved but it is also a healthy recipe! Without further ado.....
Before Getting Started: I have some hints for you!
Hint 1: If you see that the onions still need to cook, and they will scorch from the small amount of oil in the pan. Add a little water.
Hint 2: When cooking the shrimp, I like to cook till the outside look done, but they are not fully cooked through. This allows them to finish in the soup and are guaranteed not to be over-cooked.
Hint 3: Gumbo file is a powder. You can find this on the baking aisle with all the other spices, dried herbs, and powders.
Hint 4: It is best to cook the brown rice yourself. So, below the recipe is a how you cook brown rice. The night before use brown rice in your meal... Make it mexican night and set aside the cups needed for this recipe! This is a great way to make sure the rest of the peppers are utilized as well.
Shrimp & Okra Gumbo
Amount of Servings: 16
Ingredients:
A/N Vegetable Oil
4 oz. Onions, Diced
4 oz. Celery, Diced
2 1/2 tsp. Garlic, Minced
2 lbs. Shrimp, Cleaned & Sliced
32 oz. Fish Stock
2 tsp. Paprika
2 tsp. Gumbo File
1/2 tsp. Cayenne
1 lb. Okra, Sliced
4 oz. Red Pepper, Diced
4 oz. Yellow Bell Pepper, Diced
4 oz. Tomato, Diced
1/2 tsp. Black Pepper, Ground
4 cups Brown Rice, Cooked
Method Of Preparation:
1. You will need to cook your rice first if you have limited amount of large pots.
2. In a large saute pan or pot, lightly coat with vegetable oil.
3. Over medium heat, saute onions, celery, and garlic until onions are translucent.
4. Add shrimp and cook until shrimp are no longer pink.
5. Stir in fish stock and remaining ingredients.
6. Allow to simmer for 45 minutes to allow the flavors to blend nicely.
How To Cook Brown Rice:
1. In a large pot, put 4 cups of water for every 1 cup of rice. Bring water to a boil. Adding a bit of salt will bring a faster boil.
2. Measure out your rice. In a strainer, let cold water run over it. You are removing the flour or talc. If your strainer has too bog of holes then sit in a large bowl. This is how the Chinese do it anyway. The rice will sink, and the rice coating will rise naturally.
3. Once water is at a boil, pour in rice. Stir once.
4. Over medium heat, the uncovered rice will continue to boil for 30 minutes or so.
5. After 30 minutes, the rice should be al dente. Strain in the sink for 10 seconds.
6. Sit back on the stove (not on the burner) and cover tightly. Let steam for 10 minutes.
7. Fluff with a fork then salt to taste. When putting in soups, I generally wouldn't salt.
