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Norm Froelich’s Shrimp Gumbo, Slighly Embellished

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Norm Froelich’s Shrimp Gumbo, Slighly Embellished. Got a crowd coming for the holidays? Here’s a great one dish.

Ingredients

  • 1 whole Arge Rotisserie Chicken, Meat Picked From Bones And Pulled Into Bite-size Pieces, Bones And Skin Reserved Separately
  • 1 quart Chicken Broth
  • 6 cups Water
  • 10 Tablespoons Vegetable Oil, Divided
  • 1 cup All-purpose Flour
  • 1 whole Large Onion, Cut Into Medium Dice
  • 1 whole Large Red Or Green Bell Pepper, Stemmed, Seeded, And Cut Into Small Dice
  • 2 stalks Celery, Cut Into Small Dice
  • 6 whole Medium Garlic Cloves, Minced
  • 3 whole Bay Leaves
  • 1 teaspoon Ground Black Pepper
  • ½ teaspoons Dried Thyme Leaves
  • ½ teaspoons Cayenne Pepper
  • ¼ teaspoons Dried Oregano
  • 1 can (28 Ounces) Diced Tomatoes
  • 1 pound Kielbasa Sausage, Sliced Thin
  • 3 pounds Large Peeled And Deveined Raw Shrimp

Preparation

Bring chicken bones and skin, chicken broth, and water to boil in a large soup kettle over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 minutes; strain, reserving the broth. Wash the kettle.

Meanwhile, heat 1/2 cup of the oil in a large heavy-bottomed saucepan over medium-low heat. Add flour and cook, whisking occasionally after first and very frequently towards the end, until roux is chocolate colored, about 20 minutes.

While roux cooks, heat remaining 2 tablespoons of oil over medium-high heat in the soup kettle. Add onions, pepper, and celery; sauté until tender, about 5 minutes. Add garlic, bay leaves, pepper, thyme, cayenne, and oregano; continue to sauté until fragrant, about 1 minute. Stir in roux, then add broth, tomatoes, sausages, and chicken; bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 45 minutes (Can be cooled, covered, and refrigerated for several days.)

When ready to serve, return soup to a simmer, add shrimp and cook until soup is heated through and shrimp are opaque, just a couple of minutes. Serve, with rice if you like.

2 Comments

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Bonnie N on 3.5.2014

Recipe looks pretty good but Where’s the okra?

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bmayfield on 3.8.2011

Looks delicious, but sorry, it’s just soup if it doesn’t have okra:)
I may have to try it anyway.

2 Reviews

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hcassara on 1.18.2012

we made this for dinner last night. i had never made gumbo before. it was delicious!!!

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charlie1 on 3.18.2011

This is my very favorite gumbo of all time and i have had many. I have now made this recipe several times and my whole family agrees. Several weeks ago I started making a different gumbo recipe every weekend just to try them out and this one is the far out front winner. Seasonings can be adjusted to personal taste. I love to serve it with steamed jasmine rice and a little file powder to taste. I have no idea how authentic this recipe is never having been to The Big Easy. All I know is that it is out of this world good. I made several batches of roux at one time and put in freezer to have on hand. It freezes very well and will cut the prep time a great deal when the next gumbo craving comes along. I also have a Kitchen Stir self stirring electric pot that stirs the roux whilel I am preparing everything else.

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