Cajun Shrimp And Oyster Soup - Cooking For Di

Cajun Shrimp And Oyster Soup - Cooking For Di

Serves: 6
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Cajun Shrimp And Oyster Soup - Cooking For Di, you'll need:
  • 200 qt -water
  • 200 Lemon slices
  • 200 Dried red hot chilis
  • 100 Bay leaf 050 ts Thyme Shrimp shells (reserved -from shrimp) Oyster liquid (reserved from -oysters)
  • 300 tb Oil 025 c Flour 050 c Onions; chopped
  • 100 ts Garlic; minced 075 c Green pepper; chopped 025 c Parsley; chopped 050 ts Thyme 025 ts Cayenne 025 ts Hot pepper sauce
  • 100 cn Tomatoes
  • 16oz
  • 100 pk Okra10oz frozen; cut into -5 pieces ea
  • 100 lb Shrimp med ( use shells for -stock)
  • 100 pt Oysters; drained (use liquid -for stock)
  • 250 c Brown rice; cooked

Method

  • To make stock combine the water lemon slices chilis bay leaf thyme shrimp shells and oyster liquid in a large stock pot
  • Bring to a boil and cook uncovered until the mixture is reduced to about 3 cups about 25 - 30 minutes
  • Strain and discard seasonings Combine oil and flour in a large heavy pan or Dutch oven
  • Cook and stir over medium heat until the roux turns a dark rich red brown color but is not scorched 15 - 20 minutes
  • Stir in the onion garlic and cook until soft stirring constantly
  • Add the green pepper parsley thyme cayenne and hot pepper sauce
  • Cook and stir 5 min longer
  • Gradually whisk in about 2 c of warm stock and the tomatoes
  • Return to a boil and simmer 20 min
  • stirring occasionally
  • Add the okra and simmer just until the okra is tender about 5 min
  • Add the shrimp and oysters
  • Simmer until the edges of the oysters curl and the shrimp is pink and opaque 5 - 8 minutes
  • Do not over cook the seafood
  • Remove from heat
  • Mound the hot rice and ladle the gumbo over the top.
Nutritional Facts (Per Serving)
No nutritional facts available.
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