Exactly what its name implies! This championship Chili Spice Blend has...
See the Olde Westport Kwik-Fix Salsa Cookbook which uses Olde Westport...
A garlic experience you will never forget. Scroll Down To See Recipes Below
Olde Westport Smoky Canyon Mesquite Grille Seasoning is just what the...
Garden Harvest Special Blend is truly one of those special blend of...
Absolutely pure ground jalapeno peppers in a jar.
Product is also known as Mesa Flats Enchilada Spice Blend
Olde Westport Chili Verde Mix is such a versatile seasoning especially...
A peppery blend with just the right amount of heat. Scroll Down To See...
Our “spicy meets mild” seasoning goes perfect with ground beef, shredded...
Published : 09/15/2015 09:36:09
Categories : Entree
How often have you had shrimp gumbo? A popular dish in the South, shrimp gumbo takes on many variations as far as seasoning, ingredients, and cooking style. Try ours and let us know what you think by clicking "Leave a Comment" above!
Palace Station Shrimp Gumbo
6 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 small onion, finely chopped (1 cup)
1 small red bell pepper, finely chopped (1 cup)
1 large rib celery, finely chopped (1/2 cup)
1 teaspoon dried whole thyme
2 (14 1/2 ounce) cans chicken broth (3 1/2 cups)
1/2 pound (8 ounces) Hormel Cure 81 ham, diced
2 teaspoons Olde Westport Sizzlin' Sunset Cajun Spice Blend
1 (16 ounce) package frozen sliced okra, thawed
1 pound (16 ounce) frozen shelled shrimp, thawed Salt and white pepper, to taste
2 cups hot cooked rice
Add oil and flour into a heavy 6-quart saucepan, stir until smooth. Cook oil-flour mixture (roux) over medium heat until browned (color of peanut butter), stirring continuously to avoid burning, about 20 minutes. Add onion, bell pepper, celery and thyme, stir and cook 5 minutes. Add broth, ham and Olde Westport Sizzlin' Sunset Cajun Spice Blend, bring to a gentle boil, lower heat, cover, simmer 10 minutes. Add okra, bring to a gentle boil, cook 10 minutes. Add shrimp, cook just until pink, about 5 minutes, adjust to taste with salt and pepper. Ladle into bowls, topped with a scoop of hot cooked rice.