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