This Cajun inspired hearty one pot recipe for Shrimp and Black bean Gumbo, takes advantage of all the seasonings and flavors associated with this dish. This dish is perfect for Lent and will warm and fill you up.
Instead of adding okra or using a File powder to thicken my gumbo, I opted to make a roux instead. I kind of like it like that. I like how it tastes. It took a while to make the roux, but it was so worth it. Be careful not to burn the roux or you will have to start all over. Overall it took me about 20 minutes to make the roux. I used my small cast iron pan and let the four and oil cook slowly until it was a dark chocolate color. I probably could have cooked it a bit longer, but I was worried I would burn it and did not want to start over.
This is one of those recipes that I will make over and over, I may mix up some of the ingredients like add sausage or chicken when I am allowed, but the beginning steps are always the same.
Shrimp and Black Bean Gumbo
Ingredients:
1/2 cup vegetable oil
1/2 cup flour
1 large onion diced
1 bell pepper diced
3 stalks of celery diced
2 quarts vegetable stock or water
3 garlic cloves minced
1 1/2 teaspoons thyme
1 bay leaf
3 tablespoons creole seasoning
2 cups canned black beans
2 lbs peeled shrimp
Directions:
Combine the oil and the flour in a pot and cook on medium, stirring constantly for 5-10 minutes until it turns into a dark brown color. Add the onion, bell pepper and celery continue to cook another 5 minutes. Add the stock, garlic, thyme, bay leaf, creole seasoning and beans. Bring mixture to a boil. Add shrimp and cook another 2 minutes. Remove bay leaf and serve along with rice.
Note: If you are going to freeze this add the shrimp still frozen and uncooked to the mixture before freezing.
To reheat after frozen, allow to defrost in the fridge overnight. Add to a pot and warm on medium until hot and shrimp is pink. Serve with cooked rice.
Peace be with you,
Vonnie
