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 ...

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.

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, ...

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 ...

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.

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.

Entree N’awlins Shrimp and Okra Gumbo This 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 ...

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 ...