Hearty Shrimp Gumbo
|Oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Celery stalk||1 Large, coarsely chopped|
|Green pepper||1 Small, coarsely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Onion soup mix envelope/Onion-mushroom soup mix envelope||1 Ounce (1 Envelope, Lipton)|
|Water||4 Cup (64 tbs)|
|Canned whole peeled tomatoes||14 1⁄2 Ounce, drained and chopped (Reserve Liquid)|
|Frozen baby okra||10 Ounce, thawed and cut into 1-inch pieces (1 Package)|
|Ground cumin||1 Teaspoon|
|Thyme leaves||1 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Bay leaf||1 (Optional)|
|Uncooked medium shrimp||1 Pound, cleaned|
|Finely chopped parsley||1 Tablespoon|
1. In a heavy bottomed saucepan or stock pot, heat oil on a medium flame.
2. Stir in the flour and cook for 10 minutes, stirring continuously until the flour has nicely browned.
3. Add celery, pepper and garlic and sauté for 6 minutes until soft.
4. Pour in the water and stir in soup mix, tomatoes with liquid, okra, cumin, thyme, pepper sauce and bayleaf.
5. Bring to a boil before reducing the flame and simmering for 40.
6. Finally add the shrimps, parsley and seasonings to taste.
7. Simmer the Gumbo for another 5 minutes, until the shrimp are tender and pink.
8. Take pot off the heat and use a slotted spoon to remove the bayleaf. .
10. Empty the Gumbo into a large tureen pot.
11. Serve along with steamed rice, serving from the tureen at the table.