Shrimp and Tasso Gumbo Recipe

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Ingredients:

Serving

2 lb large shrimp in shell (21 to 25 per lb), peeled and shells reserved
14 cups water
1/4 cup vegetable oil
1/2 cup all-purpose flour
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, chopped
1/2 lb fresh or frozen pork tasso* (cajun-cured smoked meat), thawed if frozen, trimmed and cut into 1/4-inch pieces
1 1/2 tsp salt
1/2 tsp cayenne
10 oz fresh or frozen baby okra, thawed if frozen, trimmed, and cut into 1/4-inch-thick rounds (2 cups)
3/4 cup thinly sliced scallion greens
accompaniments: cooked white rice ; hot pepper sauce

Directions:

Simmer shrimp shells and water, uncovered, in an 8-quart pot until liquid is reduced to about 12 cups, 15 to 20 minutes, then pour through a sieve set over a large bowl and discard shells.
Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a flat metal or wooden spatula, then cook over moderately low heat (do not use a high-BTU burner), scraping back and forth constantly (not stirring) until roux is the color of milk chocolate, 30 to 45 minutes. (As roux cooks, it may be necessary to lower the heat to prevent scorching.) Add onions, celery, and bell pepper and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
Scrape roux mixture into cleaned 8-quart pot, then add shrimp stock and bring to a boil, stirring occasionally. Reduce heat, then add tasso, salt, and cayenne and simmer, uncovered, 30 minutes. Add okra and simmer until tender, 5 to 8 minutes. Stir in shrimp and simmer until just cooked through, 2 to 3 minutes. Stir in scallion greens and salt to taste.
Cooks' notes: Andouille or other smoked pork sausage can be substituted for the tasso. Brown the sausage in a heavy skillet over moderate heat, stirring occasionally, then transfer to paper towels to drain. Stir into gumbo with scallions. Gumbo improves in flavor if made 1 day ahead without okra, shrimp, and scallion greens and cooled completely, uncovered, then chilled, covered. Reheat, then proceed with recipe, adding and cooking okra and shrimp.
*Available .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	623.23 Kcal (2609 kJ)
Calories from fat	341.41 Kcal
		% Daily Value*
Total Fat	37.93g	58%
Cholesterol	87.68mg	29%
Sodium	2343.21mg	98%
Potassium	403.15mg	9%
Total Carbs	59.44g	20%
Sugars	4.32g	17%
Dietary Fiber	4.59g	18%
Protein	14.93g	30%
Vitamin C	31.1mg	52%
Vitamin A	0.5mg	17%
Iron	10.6mg	59%
Calcium	166.5mg	17%

Amount Per 100 g
Calories	71.82 Kcal (301 kJ)
Calories from fat	39.35 Kcal
		% Daily Value*
Total Fat	4.37g	58%
Cholesterol	10.1mg	29%
Sodium	270.04mg	98%
Potassium	46.46mg	9%
Total Carbs	6.85g	20%
Sugars	0.5g	17%
Dietary Fiber	0.53g	18%
Protein	1.72g	30%
Vitamin C	3.6mg	52%
Vitamin A	0.1mg	17%
Iron	1.2mg	59%
Calcium	19.2mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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