"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Shrimp Gumbo Recipe

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

Kathy Steinman
Added: Friday, October 19, 2007


1 3/4 c. thinly sliced shallots
1/3 c. chopped celery
1 c. chopped onion
1/2 c. green pepper
4 tsp minced garlic
3 Tbsp minced parsley
1/2 lb bacon chopped
1/4 tsp mace
1/4 tsp dried basil
1/12 tsp dried thyme
about 2 c. water or broth
2 lbs shrimp & crab claws
1 1-lb can whole tomatoes (drained)
1 8-oz can tomato sauce
4 whole bay leaves, crushed
6 whole allspice, or ground to taste
2 whole cloves or little bit ground to taste
2 tsp salt
3/4 tsp ground cayenne & tabasco
1/4 tsp chili powder
1 pkg frozen okra

Fry bacon in large pot till crisp. Pour off excess grease; add veggies. Cook until soft and beginning to brown. Mix in canned tomato, tomato sauce, seasonings & mix well. Raise the heat and bring to low boil. Add water and roux as needed (remember mixture will be thinner when heated). When mixture boils again, reduce heat and simmer for 45 minutes-1 hour. Add shrimp and crab and allow to come to low boil. Then cover. Reduce heat slightly and simmer 20 minutes.

Personal Notes:
Personal Notes:
Cook day before for best flavor.




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