Shrimp gumbo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Whole shrimp |
| 10 | cups | Water |
| 2 | teaspoons | Salt |
| 1 | each | Stick butter (1/4 pound) |
| ½ | cup | Flour |
| 1 | large | White onion, chopped |
| 1 | bunch | Green onions, chopped |
| ½ | cup | Chopped celery |
| 1½ | cup | Chopped okra (or 1 ten ounce package frozen) |
| 1 | tablespoon | Minced parsley |
| 1 | pounds | Andouille sausage (or any spicy smoked sausage available) |
| 3 | eaches | Crabs, top shells and lungs removed, quartered |
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Cayenne pepper |
| Salt to taste | ||
| 1 | each | Rounded tbs file powder |
| 4 | cups | Hot cooked rice |
Directions
INGREDIENTS
DIRECTIONS
Peel and head the shrimp, put the meat aside. Put the water, salt, and shrimp peels and heads into a soup pot and bring to a boil. Continue boiling for approximately 30 minutes, or until the water has been reduced to about 3 cups. Strain out the shells and reserve the liquid. Set aside. Add the butter to a large soup pot and melt. Add the flour and cook and stir constantly until the mixture, the "roux", a becomes a nutty brown color. Add the chopped roux, white onion, green onions, celery, and okra. Continue cooking until they brown.
Add the parsley and sliced sausage and cook for about 5 minutes.
Blend the reserved shrimp liquor into the ingredients along with the quartered crabs. Bring to a boil, reduce to a simmer, and continue cooking for approximately 30 minutes. Add the shrimp and cook for 2 minutes more. Blend in the file powder. Put ½ cup hot, cooked rice in large soup bowls and ladle the gumbo into the bowls. Serves 6 to 8. Variations: The variations to gumbo are simply endless. Some of the more popular combinations are the following: shrimp, crab and oyster gumbo, duck and sausage gumbo, chicken and oyster gumbo, turkey gumbo. Use whatever you want. Note: Thickness of the soup can be lessened by adding more water.
Submitted By EARL SHELSBY On 02-16-95