Louisiana seafood gumbo

Yield: 1 servings

Measure Ingredient
½ pounds Medium shrimp (15-20)
¼ cup All purpose flour
1 cup Diced green pepper
¼ cup Butter/margarine
1 cup Chopped onion
1 medium Bay leaf
1 medium Clove garlic minced
46 cans Mixed vegetable juice
½ teaspoon Crushed thyme leaves
2 cups Okra in 1 1/2\" pieces

INGREDIENTS

DIRECTIONS

Shell and devein shrimp, leaving last segment and tail in place. Set aside. In 6 quart saucepan over medium heat, in hit butter, cook flour until lightly browned, about 3 minutes, stirring constantly.

Stir in onion, green pepper, bay leaf, garlic and thyme; cook until onion and green pepper are tender, stirring often. Gradually stir in vegetable juice, a little at a time, stirring until smooth after each addition. Add okra. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes. Add fish, shrimp and hot pepper sauce. Simmer 10 minutes until fish flakes easily when tested with a fork and shrimp are pink, stirring gently now and then. Discard bay leaf. Serve in soup bowls; top with a scoop of rice.

Submitted By EARL SHELSBY On 01-11-95

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