Shrimp Gumbo With Tomato Recipe
Ingredients
| Frozen shrimp | 1 pound | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Cooking oil | 2 Tablespoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Okra | 2 Cup (16 tbs), frozen | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay leaves | 2 | |
| Dash bottled hot pepper sauce | ||
| Water | 1/2 Cup (16 tbs) | |
| Hot cooked rice | ||
Directions
Thaw frozen shrimp.
In heavy skillet cook celery, onion, and garlic in hot oil till tender. (Electric skillet 300°.)
Add tomatoes, okra, salt, pepper, bay leaves, and hot pepper sauce.
Reduce heat (220°).
Cover; simmer 10 minutes.
Add shrimp; cook 10 to 15 minutes more.
Remove bay leaves.
If thinner consistency is desired, add 1/2 cup water; heat through.
Serve in soup bowls with hot cooked rice.
In heavy skillet cook celery, onion, and garlic in hot oil till tender. (Electric skillet 300°.)
Add tomatoes, okra, salt, pepper, bay leaves, and hot pepper sauce.
Reduce heat (220°).
Cover; simmer 10 minutes.
Add shrimp; cook 10 to 15 minutes more.
Remove bay leaves.
If thinner consistency is desired, add 1/2 cup water; heat through.
Serve in soup bowls with hot cooked rice.
Chef
