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Shrimp & Okra Gumbo Recipe

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This recipe for Shrimp & Okra Gumbo, by , is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Destin Jones
Added: Tuesday, September 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs shrimp
1 roasted chicken shredded w/juice
1 lb sausage sliced
2 tablespoons oil
2 tablespoons flour
3 cups okra, chopped
2 onions, chopped
1 green pepper, chopped
2 tablespoons oil
1 large can tomatoes
2 quarts chicken broth
2 bay leaf
1 teaspoon salt
3 cloves garlic
Red pepper flakes

ROUX
2 tablespoons butter, shortening or bacon drippings
2 tablespoons flour

Directions:
Directions:
Peel shrimp uncooked and de-vein. Make roux (dark) of flour and oil (see below). Cook sausage seprately. Add chicken and cooked sausage. Add Shrimp to this for a few minutes, stirring constantly. Set aside. Smother okra, green pepper, and onions in oil. Add tomatoes when okra is nearly cooked. Then add water, bay leaf, garlic, salt, and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes.

Roux

2 tablespoons butter, shortening or bacon drippings
2 tablespoons flour

Melt the butter, shortening or bacon drippings in thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn (if it smells like burned popcorn, you burned it; takes practice). If there is the slightest indication of over-browning, dispose and start overů.. even a slightly burned roux will ruin a recipe.

Personal Notes:
Personal Notes:
An alternate to the Roux is "file" (thickening agent found in the south).

 

 

 

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