Shrimp Gumbo
Ingredients
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
Directions
- 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.