New Orleans Shrimp Gumbo
|Chicken seasoned stock base||4 Teaspoon|
|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|
|Garlic||1 Clove (5 gm), sliced|
|Okra||4 Cup (64 tbs), sliced (Fresh Or Frozen)|
|File powder||1 Tablespoon (Use Gumbo One)|
|Steamed rice||4 Cup (64 tbs)|
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.