Shrimp Gumbo With Tomato
|Shelled shrimp||1 Pound (fresh or frozen)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||16 Ounce (1 can)|
|Sliced okra/1 package, 10 ounce frozen, cut okra||2 Cup (32 tbs) (fresh)|
|Bottled hot pepper sauce||1 Dash|
|Water||1⁄2 Cup (8 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Thaw frozen shrimp.
In heavy skillet cook celery, onion, and garlic in hot oil till tender. (Electric skillet 300°.)
Add tomatoes, okra, salt, pepper, bay leaves, and hot pepper sauce.
Reduce heat (220°).
Cover; simmer 10 minutes.
Add shrimp; cook 10 to 15 minutes more.
Remove bay leaves.
If thinner consistency is desired, add 1/2 cup water; heat through.
Serve in soup bowls with hot cooked rice.