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Red Shrimp Gumbo Recipe

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

Becky Morgan


2 large onions, chopped
6 stalks of celery, chopped
2 bell peppers, chopped
3 tablespoons flour
3 6-ounce cans tomato paste
2 large cans tomato sauce
4 bay leaves
3 tablespoons Worcestershire Sauce
4 pods garlic, crushed
1/3 bottle Kraft Barbecue Sauce
salt and pepper to taste
Parsley Flakes
enough water to make soupy
1 tablespoon gumbo file (more if desired)
Shrimp (at least 5 pounds), peeled
crabmeat if desired (but make sure all the shells are out!!!)

Cook onion, celery, and celery in a small amount of bacon grease or oil until tender. Remove vegetables. Make a brown roux with grease and flour. Cook until dark brown. Add tomato paste, tomato sauce and bay leaves. Then add wochestershire, garlic, salt, pepper, parsley flakes. Stir together with roux. Then gradually add water to desired consistency. Add veggies and simmer all day. Add gumbo file, shrimp, and crab in the last hour..
Serve over hot rice.




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