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SHRIMP GUMBO




Source of Recipe


The Junior League of Baton Rouge, Inc Submitted by lynnt


List of Ingredients




2 lbs shrimp
1 "can" tomatoes
2 Tablespoons oil
2 quarts water
2 Tablespoon flour
1 bay leaf
3 cups okra, chopped
1 teaspoon salt
or 1 Tablespoon file
3 pods garlic (optional)
2 onions, chopped
Red pepper (optional)
2 Tablespoons oil

Recipe



Peel shrimp uncooked and evein. Make roux (dark) of flour and oil. Add shrimp to this for a few minutes, stirring constantly. Set aside. Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Then add water, bay leaf, garlic, salt, and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes.

If okra is not used, add gumbo file after turning off heat.
Serve with rice. Serves 6 to 8

Seafood Gumbo:

The same basic gumbo as for the sthrimp may be used. In addition to the shrimp, add 1/2 pint oysters and 1 can fresh or frozen crabmeat, which has been picked for shell. After adding oysters and crabmeat, cook slowly for about 15 minutes.