Shrimp Gumbo Recipe

Shrimp Gumbo Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
2 lbs: SHRIMP, UNCOOKED
4 each: STRIPS BACON,
2 tbsp: FLOUR,
3 cup: SLICED OKRA,
2 each: GREEN PEPPERS, CHOPPED
2 each: ONIONS, CHOPPED
2 tbsp: CORN OIL,
1 each: #2 CAN TOMATOES,
2 quart: WATER,
1 each: BAY LEAF,
1 tsp: SALT,
3 each: CLOVES GARLIC,
CAYENNE OR TABASCO TO TASTE,
Peel and devein shrimp. Cook bacon. Make a dark roux with bacon,
drippings and flour. Add shrimp to roux and stir together for,
several minutes. Set aside. Smother peppers, onions, and okra
in oil. When okra is almost tender, add tomatoes and blend well.
Add roux and shrimp mixture. Blend. Add water, bay leaf,
garlic, salt, and cayenne or tabasco to taste. Cover and simmer
gently for 30 minutes to 1 hour. Let stand until ready to serve.,
Reheat slowly and serve over rice. Oysters or crabmeat, drained,
may be added during the final 15 minutes if desired.,

Recipe via Meal-Master (tm) v8.05

Directions:

Title: SHRIMP GUMBO FILE
Categories: Wildgame, Seafood
Yield: 1 Servings

50 Shrimp, fine sea
1 Bay leaf
8 c Oyster liquor
3 Parsley, sprigs
4 c Water, hot
1 Thyme, sprig
1 Onion, large, white
1 tb Lard or butter
Cayenne, dash
1 tb Flour

Shell the shrimp, season highly and scald in boiling water. Heat lard
in a kettle and when hot, add the flour to make a brown roux. When
quite brown, without a semblance of burning, add chopped onion and
parsley. Fry these, and when brown, add chopped bay leaf; pour in hot
oyster liquor and hot water. Bring to a good boil and, five minutes
before serving, add shrimp and remove from the stove. Season with
salt and pepper to taste. Gumbo file may be added now to the shrimp
stew (2 Tbsp) or individually to each dish by individual taste.
Zeringue family of Waggaman added file individually Source: FISHES
AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33


Source from luhu.jp