Creole Long Grain Rice with Shrimp Gumbo
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 8 peeled shrimp, size U10/12
- 1 cup long grain rice
- 1 1/2 cup cold water
- 1 tbsp unsalted butter
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1/2 tbsp dried thyme
- 1/2 tbsp cracked black pepper
- 1/2 tbsp ground white pepper
- 1 tbsp cayenne pepper
- 1 green bell pepper, diced small
- 1 Spanish onion, diced small
- 2 stalks celery, diced
- 1/2 cup rendered chicken fat
- 1/4 cup all-purpose flour
- 1 lb chicken stock
- 8 okra
- Kernels from 1 corn cob
- 2 red finger chiles
- 1 bunch chives
Method:
Wash the rice under cold water until the water runs clear. Place rice in a pot, cover with 1 ½ cups water, and add butter. Bring the rice to a boil, turn down the heat to low and cover, cooking the rice for about 12 minutes, then fluff with a fork.
In a bowl, add all the spices and dried herbs and mix to combine.
Make a roux: in a large pot over medium heat, melt the chicken fat. Add the flour and stir, continuing to cook, until the mixture turns a dark brown color.
Whisk in chicken stock, spice mix, and vegetables and cook until tender.
Add shrimp and cook until just heated through.
Serve over rice, garnishing with chives and chiles.