Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Shrimp; frozen fully, peeled, deveined |
| 2 cups | Fresh okra; sliced, or |
| 10 ounces | Frozen okra; sliced |
| ⅓ cup | Shortening; melted |
| ⅔ cup | Chopped green onions and tops |
| 3 \N | Cloves garlic; finely chopped |
| 1½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 cups | Hot water |
| 1 cup | Canned tomatoes |
| 2 \N | Whole bay leaves |
| 6 drops | Liquid hot pepper sauce |
| 1½ cup | Cooked rice |
Saut‚ okra in shortening about 10 minutes or until okra appears dry, stirring constantly.
Add onion, garlic, salt, pepper and shrimp. Cook about 5 minutes.
Add water, tomatoes and bay leaves. Cover and simmer 20 minutes.
Remove bay leaves.
Add liquid hot pepper sauce.
Place ¾ cup rice in the bottom of 6 soup bowls; fill with gumbo.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 14, 1998