Shrimp Gumbo Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 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
|
|
Directions: |
Directions: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.
|
|
This recipe for Shrimp Gumbo is from