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, ...

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 ...

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.

Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper.

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

Okra gumbo, thickened with that vegetable’s viscous juices, was a vegetable stew. ... Before serving her gumbo, she adds boiled shrimp and cleaned and quartered blue crab in the shell.

Add the reserved ½ cup of green onions, the parsley, and the shrimp to the simmering gumbo and cook for 3 minutes. From this point on, avoid heating the mixture any higher than a simmer to keep ...

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 ...

Nanny Seafood Gumbo Ingredients. 1 cup canola or vegetable oil; 1 cup flour; 1 onion, diced (2 cups) 1 Tablespoon sage; 4 ribs celery, diced (1 cup) 1 bell pepper, diced (1 cup) ...