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Soup 4 Servings

INGREDIENTS

1 lb Fresh shrimp, peeled and
deveined
1 small dried shrimp washed
well
4 T Cooking oil
5 T All-purpose flour
1 Onion, chopped
3/4 c Whole tomatoes
1 Piece bell pepper, diced
1 Bay leaf
1 Rib celery, chopped
1 8-oz frozen okra cut in
small pieces
1 Clove garlic, mashed
1 T Green onions, chopped
1 T Parsley, chopped
3 1/2 pt Water
Salt & red pepper to taste

INSTRUCTIONS

Put fresh, washed shrimp in 1 pint of water with 1 teaspoon salt;  cook
over medium heat about 5 minutes or until shrimp turns pink.  Turn off
heat and leave covered 3 minutes, drain and reserve liquid  for gumbo
ln a large pot with heavy bottom, heat oil; add flour. Make  a roux
(brown flour in oil) of deep golden brown; cook on a low heat,
stirring constantly. Take pot off heat and quickly add onions and
garlic; cook 4 minutes. Return to heat; add bell pepper, bay, leaf,
broth with remaining water and dried shrimp. Let come to a boil; then
add tomatoes and okra, stirring until it comes to a boil again.  Reduce
to simmer and cook, covered for 1 hour. Add cooked shrimp,  green onion
and parsley to gumbo just before serving. Serve in soup  bowls with
cooked rice.  Note: For a different taste treat, shrimp gumbo file is
made the same  way, only omit okra, but putting 1/4 teaspoon gumbo fil
into each  serving. (Do not cook fil). Fil is herb powder made from
sassafras  leaves, and can be found in most stores in the spice
section.  From <A Taste of Louisiana>.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 267
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 142.9mg
Sodium: 740.8mg
Potassium: 279.8mg
Carbohydrates: 14.5g
Fiber: 1.3g
Sugar: 2.4g
Protein: 17.3g


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