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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Shrimp Gumbo Recipe

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This recipe for Shrimp Gumbo is from Shirley's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Roux:
1 c. flour
1 c. wesson oil

1 c. onions, chopped
1 large can stewed tomatoes, diced
2 cans Rotel tomatoes
1 c. green onions, chopped
1 1/2 c. celery, chopped
1 c. green bell pepper
6 or 8 pods garlic, minced
1 tsp. ground thyme
2 tsp. ground cumin
2 tsp. ground oregano
1/4 tsp. ground cayenne pepper
3 bay leaves
3 tbsp. Worcestershire sauce
1 small bottle green chili salsa
1 pkg. Louis Kemp crab meat, rough chopped
1 pkg. sliced okra
2 lbs. medium shrimp, peeled and de-veined
Gumbo Filé
salt and pepper to taste
Directions:
Directions:
To make the roux; heat oil and flour in a large soup pot on medium heat until dark brown, stirring constantly. This usually takes 15 - 20 minutes, add 2 quarts of water after cooking. Add remaining ingredients except crab meat, shrimp, okra, gumbo filé, salt and pepper to taste. Simmer until vegetables are tender, stirring occasionally. Add crab meat, shrimp, and okra. Simmer until okra and shrimp are cooked. Remove from heat and add 2 heaping tablespoons gumbo filé. Serve over rice.
Personal Notes:
Personal Notes:
This is Sheree's favorite food in the whole world!

 

 

 

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