6 cups homemade shrimp stock (or chicken stock) 3/4 cup white wine 2 cups water as needed 2 bay leaves 1 tsp. sweet basil 1/2 tsp. powdered thyme 1 tsp. red pepper flakes, if desired 2 tsp. Kosher ...

Meanwhile, place shrimp and crabs in two separate bowls and season with cayenne and salt, pepper, and hot sauce to taste. 3. Add seasoned shrimp and crabs to stock mixture and bring to a boil, ...

Saute okra in heated oil and butter mixture then add onions and tomatoes. Sweat down for about 5 mins. Add garlic, salt and spice mixture. Add seafood stock and simmer for about 30 mins, skimming ...

This rich, slow-cooked stew blends succulent shrimp, tender crab meat, smoky andouille sausage, and a deeply flavorful roux into a one-pot wonder that’s beloved across generations. Whether you’re ...

Shrimp and Okra Gumbo. Makes 8 servings. 3 pounds small-to-medium shrimp in shells with heads OR 1-1/2 pounds peeled and deveined frozen shrimp, thawed.

Shrimp and okra gumbo. 4 cups seafood stock or light chicken broth. 1 tablespoon lard, ghee or coconut oil. 2 cups fresh okra, sliced. 1 slice bacon, chopped. 1 medium onion, chopped.

Before serving, bring the gumbo to a boil and add the remaining pound of shrimp. Simmer just until the shrimp turn pink, about 10 to 12 minutes. Stir thoroughly, turn off the heat, and cover the pot.

EntreeN’awlins Shrimp and Okra GumboThis recipe is from Duffy’s chef Marc Labat in honor of his favorite city, New Orleans, where he used to live, and team, the Saints. Serve over rice. If you ...

1. If using fresh shrimp, de-head, peel, and devein them, placing the shells and heads in a medium pot. Add enough water to cover the shells by at least 2 inches and bring to a boil. Cover, reduce ...

Zucchini or Okra: If you’re looking for additional vegetables, zucchini or okra are excellent low-carb options.Okra, in ...