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Shortcut Gumbo

Grannys.kitchen's picture
Ingredients
  Shelled shrimp with tails 1⁄2 Pound (Fresh Or Frozen)
  Butter/Margarine 2 Teaspoon
  Quick cooking rice 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Sliced celery 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Canned tomatoes 16 Ounce, cut up
  Frozen cut okra 5 Ounce, thawed (1/2 Of A 10 Ounce Package)
  Lemon juice 1 1⁄2 Teaspoon
  Worcestershire sauce 1 1⁄2 Teaspoon
  Chicken bouillon 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Bay leaf 1
  Fully cooked ham 3 Ounce, cut into 1/2 inch cubes
Directions

Thaw shrimp, if frozen.
In a 1 quart nonmetal casserole combine butter or margarine, 1 cup water, and 1/4 teaspoon salt.
Micro cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till boiling.
Stir in the uncooked rice; cover and set aside.
In a 3 quart glass casserole combine the flour and oil.
Micro cook, uncovered, for 20 minutes, stirring after the first 4 minutes, then after every minute.
Add onion, green pepper, celery, and garlic.
Micro cook, covered, for 2 to 3 minutes.
Stir in undrained tomatoes, okra, lemon juice, Worcestershire sauce, bouillon granules, red pepper, allspice, bay leaf, and 1/2 cup water.
Micro cook, covered, 5 to 7 minutes; stir.
Micro cook, covered, on 50% power (MEDIUM) 5 to 8 minutes.
Remove bay leaf.
Stir in shrimp and ham.
Micro cook, covered, 5 to 7 minutes, stirring twice.
Return the rice to oven.
Micro cook, covered, on 100% power (HIGH) 1 minute.
Spoon rice into soup bowls.
Ladle gumbo over rice.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Party

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