Shrimp Gumbo

Shrimp Gumbo

(12-servings)

Ingredients:

6 tbsp. Butter

1 cup Yellow Onion, chopped

2 cloves Fresh Garlic, minced or pressed

6 tbsp. All-Purpose Flour

2 (16 oz.) cans Diced Tomatoes

1 cup Fresh Green Pepper, chopped

3 Bay Leaves

2 tsp. Crushed Dried Oregano

2 tsp. Crushed Dried Thyme

1 ½ tsp. Salt

½ to 1 tsp. Hot Sauce (more or less to your taste)

3 cups Water

2 (10 oz.) pkgs. Frozen Cut Okra (or 1 ¼ lb fresh)

1 1/2 lb. Fresh Raw Shrimp, peeled & deveined (see note)

6 cups Hot Cooked Rice

Directions:

In a large sauté pan over medium heat melt the butter.  When butter has melted add the onion and sauté until tender but not browned (6-8 minutes).  Add the garlic and cook until fragrant.  Now blend in the flour stirring constantly until golden brown (about 2 minutes).  Stir in the ingredients from diced tomatoes through water and bring mixture to a boil.  Reduce the heat and simmer pan for 20 minutes or so.  Remove the bay leaves and add the okra bringing the mixture back to a boil.  Continue cooking for 5 minutes and then lower heat to a simmer again.  Add the shrimp to the mixture and simmer 5 to 10 minutes or until shrimp are cooked.  Taste and adjust seasoning with salt and pepper as needed.  Place a ½ cup of hot rice in a bowl and ladle the gumbo around the rice and serve.

Note:               I would use raw shrimp around the 50-60 count per pound.  If you use larger shrimp, cut them up into 2 or 3 pieces.  If you use cooked shrimp, don’t add but for the last 5 minutes or so to heat through.

Ideas for Future Efforts

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