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, ...

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 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.

Seafood. Shrimp and crab are the stars of this gumbo. Both are naturally low in carbs and rich in protein, making them ideal ...

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.

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.

In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.

- And we are going to be making- - [Chris] Blackened trout and shrimp and okra gumbo and Carolina Gold rice. So this is from the entree menu at Old Town, I'm really excited to be here.