Shortcut Gumbo Recipe
Ingredients
| Frozen shrimp | 1/2 pound | |
| Butter/Margarine | 2 Teaspoon | |
| 1 cup quick-cooking rice | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Celery | 2 Tablespoon, sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 1 16 ounce can tomatoes, cut up | ||
| Okra | 1/2 Ounce, frozen | |
| Lemon juice | 11/2 Teaspoon | |
| Worcestershire sauce | 1 1/2 Teaspoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Ground red pepper | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| 3 ounces fully cooked ham, cut into 1/2 inch cubes | ||
Directions
Thaw shrimp, if frozen.
In a 1 quart nonmetal casserole combine butter or margarine, 1 cup water, and 1/4 teaspoon salt.
Micro cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till boiling.
Stir in the uncooked rice; cover and set aside.
In a 3 quart glass casserole combine the flour and oil.
Micro cook, uncovered, for 20 minutes, stirring after the first 4 minutes, then after every minute.
Add onion, green pepper, celery, and garlic.
Micro cook, covered, for 2 to 3 minutes.
Stir in undrained tomatoes, okra, lemon juice, Worcestershire sauce, bouillon granules, red pepper, allspice, bay leaf, and 1/2 cup water.
Micro cook, covered, 5 to 7 minutes; stir.
Micro cook, covered, on 50% power (MEDIUM) 5 to 8 minutes.
Remove bay leaf.
Stir in shrimp and ham.
Micro cook, covered, 5 to 7 minutes, stirring twice.
Return the rice to oven.
Micro cook, covered, on 100% power (HIGH) 1 minute.
Spoon rice into soup bowls.
Ladle gumbo over rice.
In a 1 quart nonmetal casserole combine butter or margarine, 1 cup water, and 1/4 teaspoon salt.
Micro cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till boiling.
Stir in the uncooked rice; cover and set aside.
In a 3 quart glass casserole combine the flour and oil.
Micro cook, uncovered, for 20 minutes, stirring after the first 4 minutes, then after every minute.
Add onion, green pepper, celery, and garlic.
Micro cook, covered, for 2 to 3 minutes.
Stir in undrained tomatoes, okra, lemon juice, Worcestershire sauce, bouillon granules, red pepper, allspice, bay leaf, and 1/2 cup water.
Micro cook, covered, 5 to 7 minutes; stir.
Micro cook, covered, on 50% power (MEDIUM) 5 to 8 minutes.
Remove bay leaf.
Stir in shrimp and ham.
Micro cook, covered, 5 to 7 minutes, stirring twice.
Return the rice to oven.
Micro cook, covered, on 100% power (HIGH) 1 minute.
Spoon rice into soup bowls.
Ladle gumbo over rice.
Chef
