| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soup | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh shrimp; peeled and deveined |
| 1 | pk | (small) dried shrimp; washed well |
| 4 | tb | Cooking oil |
| 5 | tb | All-purpose flour |
| 1 | md | Onion; chopped |
| 3/4 | c | Whole tomatoes |
| 1 | Piece bell pepper; diced | |
| 1 | Bay leaf | |
| 1 | Rib celery; chopped | |
| 1 | pk | (8-oz) frozen okra; cut in small pieces |
| 1 | Clove garlic; mashed | |
| 1 | tb | Green onions; chopped |
| 1 | tb | 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:
“Lust and selfishness do not equal love”