Spicy Shrimp Gumbo
|Onions||2 , sliced|
|Green pepper||To Taste, thinly sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1 Pound|
|Canned tomato paste||6 Ounce|
|Canned okra||1 Pound|
|Ground cloves||1⁄8 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Dried basil||1 Pinch|
|Salt||1 1⁄2 Tablespoon|
|Deveined shrimp||1 1⁄2 Pound|
|Cooked rice||3 Cup (48 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
Saute onions and green pepper in butter in large ket- tle; blend in flour.
Cook over low heat, stirring con- stantly, until mixture is bubbly and vegetables are tender.
Remove from heat; add remaining ingredi- ents except shrimp, rice and parsley.
Simmer for 45 minutes.
Add shrimp just before serving.
Simmer, covered, for 5 minutes or until shrimp are pink and tender.
Toss rice and parsley together.
Serve gumbo in soup plates over rice and parsley.