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Shrimp And Okra Gumbo

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  Cooking oil 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Frozen cut okra 10 Ounce, thawed (1 Package)
  Water 3⁄4 Cup (12 tbs)
  Instant chicken bouillon granules 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Cayenne 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Bay leaves 2
  Frozen shelled shrimp/Fresh shelled shrimp 1 Pound (Use Wither Fresh Of Frozen)
  Shucked oysters 1⁄2 Pint, cut up
  Snipped parsley 1⁄4 Cup (4 tbs)
  Hot cooked rice 1 Cup (16 tbs)

For roux, in large saucepan or Dutch oven mix oil and flour.
Cook, stirring often, over medium-low heat for 15 minutes or till roux is dark brown.
Stir in onion, celery, green pepper, and garlic; cook till vegetables are just tender.
Stir in undrained tomatoes, okra, water, bouillon granules, Worcestershire, cayenne, thyme, salt, allspice, and bay leaves.
Bring to boiling; reduce heat.
Cover; simmer about 20 minutes.
Remove bay leaves.
Stir in shrimp, oysters, and parsley.
Bring to boiling; reduce heat.
Cover; simmer for 5 minutes.
Serve over hot cooked rice in soup plates.
Pass file powder and bottled hot pepper sauce, if desired.

Recipe Summary

Main Dish

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Shrimp And Okra Gumbo Recipe