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| Shrimp and Oyster Gumbo with Okra
Recipe courtesy Tyler Florence Show: Food 911 Episode: Knock Out Gumbo Overall User Rating:  |
Delicious!!!
12/11/2005 at 02:41pm
User: cassandra from Madison, FL User Rating:
I made this today for a different Sunday dinner. I had never attempted to make Gumbo, due to the expense and time consumption, but this was well worth it. I didn't use oysters, but I added andouille sausage, chicken breast strips and crab. I didn't have all the ingredients for the stock either, so I used what I had and it turned out great. It's a good recipe when you can use what you have on hand and still turn out a great product. A word to the wise: Cook the roux for longer and use chopped frozen Gumbo veggies to save loads of time.
gumbo
10/07/2006 at 10:35pm
User: Cynthia from Castle Rock, CO User Rating:
very flavorful. I left out the oysters (didn't have them at the store today) but really did not miss them. Time consuming but well worth it.
Great Gumbo
09/01/2004 at 09:10pm
User: SHANNON from dublin, OH User Rating:
I didn't use the oysters- didn't have them lying around. Nor did I have the blue crab. I substituted a small amount of good quality canned crabmeat. I have never made Gumbo before but I will definatly make this again.
Delish, but time consuming!
08/14/2007 at 07:56pm
User: Mary from Marietta, GA User Rating:
Any recipe that begins with "make shrimp broth" is gonna take some time! Prep time was way over an hour, not counting simmering time for the broth. I couldn't get a blue crab so I subbed snow crab legs. Also fresh oysters are pricey, I skipped those and added some diced chicken breast I already had leftover. It was truly delicious, even better the second day. But I won't make it often because it is time consuming and complicated.
gumbo
08/01/2007 at 08:46am
User: erik from shelter island, NY User Rating:
used clams instead of oysters, tasted great. remember to measure the shrimp stock before cooking the gumbo. I had too much stock and the gumbo had to simmer for a long time before thick.
I impressed myself
05/18/2006 at 07:06pm
User: Jennifer from Fort Worth, TX User Rating:
Easy and delicious - I can't wait to make it again!
shrimp and oysters
05/09/2006 at 03:38pm
User: donald w from Hutchinson, KS User Rating:
it look's and sound's great
At last!
05/07/2006 at 10:06am
User: BEVERLY from Garland, TX User Rating:
Finally I have found a gumbo recipe that is relatively easy and soooo delicious. I, too, didn't have all the ingredients but it turned out well. I didn't use blue crab and the shrimp I used was headless so I just added the shells. I also agree that, next time, I will cook the roux a little longer. I added a good bit of tabasco sauce as I didn't make the Fire Water and we added some file as it was served. Next time I will invest in a can of good crab meat also.....Delicious
I love this recipe.
04/28/2006 at 04:05am
User: Anonymous User Rating:
I love this recipe. I would recomend this to everyone.
New Orleans
04/28/2005 at 03:32pm
User: Richard from Flagler Beach, FL User Rating:
Make this on the weekend!
switched it up
04/20/2004 at 04:44pm
User: MAGGIE from orlando, FL User Rating:
I am a college student, so I couldn't afford the oysters or crab. Instead I bought more shrimp and followed the rest of the directions. It turned out AWESOME!! My family loved it too. I would definetly make this again.
fabulous
04/18/2007 at 06:59pm
User: jeff from lynn haven, FL User Rating:
Best gumbo receipe I've ever tried. The crab and oysters don't do much for the receipe and I omit them.
YUMMY
03/16/2006 at 10:51am
User: Jennifer from Fergus Falls, MN User Rating:
Great recipe. Still don't know if I've got the roux thing down or not. Most recipes I've seen use oil instead of butter. And when I've seen roux made on TV it looks extremely thick, like frosting. Mine was not so. A reminder, add shrimp last, or it will over cook, and I could not find fresh okra. I used both frozen and canned, and to my surprise, found that the canned okra had a better texture. The frozen was mushy.
WOW
03/14/2008 at 10:24am
User: B. Ray from Enterprise, AL User Rating:
Good stuff. Thanks Tyler; everyone thought I was a genius!
Divine
02/28/2005 at 03:45pm
User: JULIE from Oakland, CA User Rating:
I tried this recipe, prepared to end up with 3 quarts of mushy tomato soup, but I was very pleasantly surprised. The stock turns out well even with only a few ingredients (I just boiled the shells & tails with a carrot and onion and Old Bay, all I had). After a lot of love and patience with the roux and letting it simmer for slightly longer than it calls for, I was rewarded with a deep, flavorful gumbo that was even better the next day.