Easy shrimp and fish gumbo with rice. Overcooking shrimp is super easy, so it's important to watch carefully so you don't end up with chewy shrimp. And as always, make sure you're buying Subbing in a spicy Italian for a hot Italian sausage, or a chicken sausage for a pork sausage is totally fine. This is not the case with gumbo—you really.
We love the effortless way the recipe combines Shrimp and Chicken Gumbo. This iconic dish represents everything we love about Louisiana cooking. This spicy and flavorful gumbo is best served over rice. You can cook Easy shrimp and fish gumbo with rice using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Easy shrimp and fish gumbo with rice
- It's of Gumbo.
- You need 2 cup of Water.
- You need 2 tbsp of Tomato paste.
- It's 200 grams of Okra.
- You need 1/2 tsp of Cajun seasoning (optional).
- It's 1 tsp of Old bay seasoning.
- Prepare 1 medium of Onion chopped.
- You need 3 clove of garlic.
- You need 200 grams of Medium shrimp deveined and peeled.
- Prepare 200 grams of Basa fish cut into large cubes.
- Prepare of Rice.
- It's 1 cup of White rice (rinsed).
- It's 2 cup of Water.
- It's 1/2 tsp of Salt.
It's a nice change from gumbos cooked with a roux. I think next time I use it I'll not use fish but thats a personal preference. Rather soupy if you are looking for a thick gumbo. Shrimp Gumbo is like a trip to New Orleans without the plane ticket.
Easy shrimp and fish gumbo with rice step by step
- Rince rice and put to boil in pan with two cups water and 1/2 tsp salt, reduce heat cover and simmer for 20 min or until done.
- In pan sauté onion, garlic and okra until onions are transparent..
- Add in basa fish, water, spices, and tomato paste. Bring to a boil and then lower heat and simmer for 10 minutes stirring occasionally..
- Add shrimp and simmer for another 8-10 minutes..
- Serve in bowl with scoop of rice on top.
The secret is in the slow-cooked roux — don't skip it! Serve with white rice for soaking up You could also prepare the gumbo up to the point before you add the shrimp, and then chill and refrigerate for a day or two. A recipe for Cajun seafood gumbo: A dark roux gumbo with shrimp, fish and either crab or smoked fish. I've had lots of seafood gumbo in my day, and I've made more than a few. But nothing has blown me away like the version I ate at Peche, a New Orleans seafood restaurant run by Chef Don Link.