Shrimp and okra gumbo

Yield: 4 Servings

Measure Ingredient
1 pounds Fresh shrimp; peeled and deveined
1 pack (small) dried shrimp; washed well
4 tablespoons Cooking oil
5 tablespoons All-purpose flour
1 medium Onion; chopped
¾ cup Whole tomatoes
1 \N Piece bell pepper; diced
1 \N Bay leaf
1 \N Rib celery; chopped
1 pack (8-oz) frozen okra; cut in small pieces
1 \N Clove garlic; mashed
1 tablespoon Green onions; chopped
1 tablespoon Parsley; chopped
3½ pint Water
\N \N Salt & red pepper to taste

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 ¼ 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 <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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