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Hearty Shrimp Gumbo

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Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

MAKING
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.

FINALIZING
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. .

SERVING
10. Empty the Gumbo into a large tureen pot.
11. Serve along with steamed rice, serving from the tureen at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Shrimp
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

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