| 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.
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