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Shrimp gumbo

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Ingredients/Components

sugar - 1 tsp
flour - 1 c
butter - 2 Tbsp
lemon juice - 1 item
bay leaf - 1 item
can stewed tomatoes - 1 oz
parsley - 1 tsp
green pepper, chopped - 1 item
large onion, chopped - 1 item
stalks celery, chopped - 3 item
shrimp - 2 lb
bacon grease - 1/2 c
Tabasco - 1 item
file - 1 item
can crab meat or fresh - 1 item
okra, sliced 1/4-inch thick - 1 lb
dash of cayenne, thyme, black pepper and salt - 1 item

How to make shrimp gumbo:

Roux: Cook 1 cup flour and 1/2 cup bacon grease in a heavy pot slowly until brown; stir constantly. Takes time; do not burn.

Boil shrimp in 4 quarts water, crab boil, 20 drops Tabasco, 1/2 cup salt, 1 tablespoon lemon juice and 1 onion, quartered. Boil only until shrimp turn pink, less than 5 minutes. Remove from water immediately. Reserve shrimp water.

Saute in butter the onion, green pepper and celery for 10 minutes. Stir into the roux and add rest of ingredients, except the shrimp. Add water; use 3 cups of the shrimp water and 3 cups hot water. Add 1 teaspoon file after cooked.

I put in about 10 shrimp while cooking. I add the rest of the shrimp when gumbo is cooked. Serve over rice and put file on the table to sprinkle over as desired.

Recipe categories: Main dish, Gumbo, Stew.

Rating:

3.4

Average rating: 3.4, total votes: 5

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