Louisiana Shrimp Gumbo
|Onions||4 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Clam juice/Clam broth||2 Cup (32 tbs)|
|Canned plum tomatoes||14 Ounce, chopped|
|Pepper red||1 Dash|
|Okra||1 Pound (10 Ounce. Frozen Or 16 Ounce. Fresh)|
|Green pepper||1 , chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Shrimp||2 Pound, shelled deveined|
|File powder||1 Tablespoon|
Saute the onions and garlic in the butter until lightly browned.
Stir in the flour and keep sauteeing until the flour turns brown.
Stir in the clam juice and then add the tomatoes, bay leaf, thyme, red pepper, okra, celery and green pepper.
Cover and simmer until the vegetables are tender, (about 20 to 25 minutes).
Add the shrimp and simmer another 15 minutes.
Stir in the file' powder, salt and pepper.
Serve in a bowl with rice on one side of the bowl.
Keep some Franks Louisiana Hot Sauce on the side for the adventurous.
I spend a lot of time in the South and I fill up on this soup everytime I go down.