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-> [Creole & Cajun, Seafood, Shrimp, Southern] -> [Shrimp gumbo Recipe] |
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Shrimp gumbo
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| Artist: |
_ |
| Categories: |
Creole & Cajun, Seafood, Shrimp, Southern |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | SHRIMP, UNCOOKED | | 4
| each | STRIPS BACON | | 2
| tbsp | FLOUR | | 3
| cup | SLICED OKRA | | 2
| each | GREEN PEPPERS, CHOPPED | | 2
| each | ONIONS, CHOPPED | | 2
| tbsp | CORN OIL | | 1
| each | #2 CAN TOMATOES | | 2
| quart | WATER | | 1
| each | BAY LEAF | | 1
| tsp | SALT | | 3
| each | CLOVES GARLIC | | 1
| x | CAYENNE OR TABASCO TO TASTE |
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Procedures:
| 1 | Peel and devein shrimp. | | 2 | Cook bacon. | | 3 | Make a dark roux with bacon drippings and flour. | | 4 | Add shrimp to roux and stir together for several minutes. | | 5 | Set aside. | | 6 | Smother peppers, onions, and okra in oil. | | 7 | When okra is almost tender, add tomatoes and blend well. | | 8 | Add roux and shrimp mixture. | | 9 | Blend. | | 10 | Add water, bay leaf, garlic, salt, and cayenne or tabasco to taste. | | 11 | Cover and simmer gently for 30 minutes to 1 hour. | | 12 | Let stand until ready to serve. | | 13 | Reheat slowly and serve over rice. | | 14 | Oysters or crabmeat, drained, may be added during the final 15 minutes if desired. |
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