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 ...

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.

Get ready to fall in love with these mouthwatering Cajun classics that’ll have everyone asking for the recipe.

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.

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.

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, ...

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

Okra gumbos often include shrimp and okra or chicken and okra. Gumbo z’herbes, also called green gumbo, is made with a variety of greens and vegetables and was traditionally served during Lent ...

Filé powder thickens and flavors gumbo. To let it work its magic, stir it in after cooking. From "Better Homes & Gardens 100th Anniversary New Cookbook" (IPG Publishing, 2022).