Shrimp and Okra Gumbo

Ready in 1h

Try this Shrimp and Okra Gumbo recipe, or contribute your own.


3/4 c Whole tomatoes
1 Piece bell pepper; diced
1 Bay leaf
1 md Onion; chopped
1 tb Parsley; chopped
3 1/2 pt Water
4 tb Cooking oil
1 pk (small) dried shrimp; washed
1 Rib celery; chopped
1 tb Green Onions; chopped
1 lb Fresh shrimp; peeled and
Salt & red pepper to taste
5 tb All-purpose flour
1 pk (8-oz) frozen okra; cut in
1 Clove garlic; mashed

Original recipe makes 4 Servings



Put fresh, washed shrimp in 1 pint of water with 1 teaspoon salt; cook over medium heat about 5 minutes or until shrimp turns pink. Turn off heat and leave covered 3 minutes, drain and reserve liquid for gumbo ln a large pot with heavy bottom, heat oil; add flour. Make a roux (brown flour in oil) of deep golden brown; cook on a low heat, stirring constantly. Take pot off heat and quickly add onions and garlic; cook 4 minutes. Return to heat; add bell pepper, bay, leaf, broth with remaining water and dried shrimp. Let come to a boil; then add tomatoes and okra, stirring until it comes to a boil again. Reduce to simmer and cook, covered for 1 hour. Add cooked shrimp, green onion and parsley to gumbo just before serving. Serve in soup bowls with cooked rice. Note: For a different taste treat, shrimp gumbo file is made the same way, only omit okra, but putting 1/4 teaspoon gumbo fil? into each serving. (Do not cook fil?). Fil? is herb powder made from sassafras leaves, and can be found in most stores in the spice section. From . Downloaded from G Internet, G Internet.

Calories Per Serving: 176 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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