| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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.
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Nutrition (calculated from recipe ingredients)
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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