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 ...

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.

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.

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

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.

Stir roasted okra, chicken, and andouille sausage into mixture in stockpot; simmer over medium-low, stirring occasionally, until heated through, about 25 minutes.

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 ...

Okra Gumbo. 6 cups kosher pareve “chicken” broth, divided. ⅓ cup plus 3 tablespoons canola oil, divided. 1 yellow or red onion, diced. 1 small green bell pepper, diced.