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New Orleans Shrimp Gumbo

Grannys.kitchen's picture
Ingredients
  Shrimp 2 Pound
  Chicken seasoned stock base 4 Teaspoon
  Margarine 4 Tablespoon
  Instant minced onion 1 Tablespoon
  Water 4 Cup (64 tbs)
  Tomatoes 1 Can (10 oz)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Cooked ham 1⁄2 Pound, cubed
  Green pepper 1⁄2 , chopped
  Bay leaf 1
  Garlic 1 Clove (5 gm), sliced
  Thyme 1 Teaspoon
  Okra 4 Cup (64 tbs), sliced (Fresh Or Frozen)
  File powder 1 Tablespoon (Use Gumbo One)
  Flour 2 Tablespoon
  Steamed rice 4 Cup (64 tbs)
Directions

Cook and clean shrimp; cut into bite size pieces, (Or, us frozen shrimp.) Heat margarine in large kettle or dutch oven.
Add onion, celery, green pepper and garlic; saute lightly.
Dredge okra with flour.
If you are using frozen okra thaw it first.
Add okra to kettle.
Continue to saute for a few minutes.
Add seasoned stock base, water, tomatoes, ham, bayleaf and thyme leaves.
Lower heat; cover and simmer 1 hour.
Add shrimp and cook 15 minutes longer.
Remove from heat.
Mix 4 or 5 tablespoons of the hot soup with the gumbo file, then add to soup.
Stir off of heat about 5 minutes or until thickened.
Do not cook after gumbo file is added.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Shrimp

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