New Orleans Shrimp Gumbo Recipe
Ingredients
| Shrimp | 2 Pound | |
| 4 teaspoons chicken seasoned stock base | ||
| Margarine | 4 Tablespoon | |
| Instant minced onion | 1 Tablespoon | |
| Water | 4 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz) | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Cooked ham | 1/2 Pound, cubed | |
| Green pepper | 1/2 , chopped | |
| Bay leaf | 1 | |
| Garlic | 1 Clove (5gm), sliced | |
| Thyme | 1 Teaspoon | |
| Okra | 4 Cup (16 tbs), frozen | |
| 1 tablespoon gumbo file powder | ||
| Flour | 2 Tablespoon | |
| 4 cups hot steamed rice | ||
Directions
Cook and clean shrimp; cut into bite size pieces, (Or, us frozen shrimp.) Heat margarine in large kettle or dutch oven.
Add onion, celery, green pepper and garlic; saute lightly.
Dredge okra with flour.
If you are using frozen okra thaw it first.
Add okra to kettle.
Continue to saute for a few minutes.
Add seasoned stock base, water, tomatoes, ham, bayleaf and thyme leaves.
Lower heat; cover and simmer 1 hour.
Add shrimp and cook 15 minutes longer.
Remove from heat.
Mix 4 or 5 tablespoons of the hot soup with the gumbo file, then add to soup.
Stir off of heat about 5 minutes or until thickened.
Do not cook after gumbo file is added.
Add onion, celery, green pepper and garlic; saute lightly.
Dredge okra with flour.
If you are using frozen okra thaw it first.
Add okra to kettle.
Continue to saute for a few minutes.
Add seasoned stock base, water, tomatoes, ham, bayleaf and thyme leaves.
Lower heat; cover and simmer 1 hour.
Add shrimp and cook 15 minutes longer.
Remove from heat.
Mix 4 or 5 tablespoons of the hot soup with the gumbo file, then add to soup.
Stir off of heat about 5 minutes or until thickened.
Do not cook after gumbo file is added.
Chef
