Shreveport Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons flour
2 tablespoons oil
1 cup chopped onions
1/3 cup sliced green onions
1/3 cup chopped green pepper
¼ cup chopped celery
2 garlic cloves, minced
3 cups chicken broth
1 ½ cups cocktail vegetable juice
1 teaspoon salt
¼ teaspoon thyme leaves, crushed
¼ to ½ teaspoon cayenne pepper
2 bay leaves
28-oz. can (3 cups) tomatoes, undrained, cut up
10-oz. pkg. frozen cut okra
1 ½ lb. fresh medium shrimp, shelled, deveined
2 cups cubed, cooked chicken
4 cups hot cooked regular rice
Hot pepper sauce, if desired
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Directions: |
Directions:In large heavy skillet, combine flour and oil. Cook over medium heat 25 to 35 minutes or until dark reddish-brown roux if formed; stir frequently first 15 minutes and stir constantly last 10 to 20 minutes. Remove from heat; immediately stir in onions, green pepper, celery and garlic until roux stops browning. Return to heat; cook over low heat 8 to 10 minutes or until vegetables are tender, stirring frequently.
Transfer mixture to 5-quart Dutch oven. Slowly add chicken broth and vegetable juice, stirring constantly. Stir in salt, thyme, cayenne pepper, bay leaves, tomatoes and okra. Bring to a boil. Reduce heat; cover and simmer 1 hour.
Remove bay leaves. Stir in shrimp and chicken. Simmer uncovered an additional 3 to 5 minutes or until shrimp are light pink. To serve, place ½ cup rice in center of soup plate; spoon about 1 ½ cups gumbo around rice. Garnish as desired. Pass hot pepper sauce to be added to individual servings as desired.
*Two 12-oz. bags frozen medium shrimp, cooked, drained can be substituted for fresh shrimp |
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Number Of
Servings: |
Number Of
Servings:8 (1 1/2 cup) servings |
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