Shrimp Gumbo 


1/4 cup butter or margarine

2 medium onions, sliced

1 medium green bell pepper, cut into thin strips

2 cloves garlic, finely chopped

2 tablespoons all-purpose flour

3 cups beef broth

1/2 teaspoon red pepper sauce

1/4 teaspoon salt

1/4 teaspoon pepper

1 dried bay leaf

1 box (10 oz) frozen cut okra, thawed and drained

1 can (14.5 oz) whole tomatoes, undrained

1 can (6 oz) tomato paste

1 lb Cox’s uncooked peeled deveined medium shrimp

3 cups hot cooked rice

1/4 cup chopped fresh parsley



  • 1 In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
  • 2 Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
  • 3 Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.