"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Shrimp Gumbo Recipe

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

Debbie Gangstad
Added: Monday, June 18, 2007


2 lbs. raw shrimp, peeled and deveined
2 T. Tony's Seasoned Salt
2 T. vegetable oil
2 T. all-purpose flour
4 green onions, chopped
1 green pepper, chopped
1 c. chopped celery
1 T. file' powder
1/2 t. garlic salt
1/2 t. crushed red pepper
4 bay leaves
1/4 t. Tabasco sauce
2 T. Lea & Perkins Worchestershire sauce
3 8-oz. cans tomato sauce
2 qts. water
4 c. okra
1 c. chopped parsley
1 T. butter
Cooked rice

Serves: 12-15
Preparation time: 30 minutes plus 2 hours to simmer

Sprinkle salt on shrimp and place aside in bowl. Make a dark roux of flour and oil in a large Dutch oven. Place onions, peppers, and celery in blender and puree. Combine all ingredients except shrimp, parsley and butter in the Dutch oven. Bring to boil and simmer for 2 hours. Add shrimp, parsley and butter to gumbo for the final 20 minutes. Serve over cooked rice.

Number Of Servings:
Number Of Servings:
12-15 bowls
Preparation Time:
Preparation Time:
30 minutes to prepare and 2 hours to cook.
Personal Notes:
Personal Notes:
This gumbo is worth the extra effort, time, and ingredients. Reheating only makes it better!

For a "chunkier" version, saute the chopped pepper, onion, and celery in butter. I don't mix the rice and gumbo until serving. The rice will thicken the soup too much for my taste. And the gumbo freezes well without the rice.




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