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RECIPE 2
Shrimp Gumbo
GRANNY SAYS: This is
the gumbo classic. And you can't make gumbo without okra! So if you're fresh out of fresh okra (as who is
not!) you can use a 10-oz. package frozen okra! I won't know the
difference and probably nobody else will either!
| 2 cups fresh okra |
1 lb. cooked shrimp |
| 1/3 cup olive oil |
2/3 cup chopped green onions |
| 2 cups water or chicken broth |
2 cloves garlic, chopped fine |
| 1 cup cooked tomatoes |
2 whole bay leaves |
| 6 drops Tabasco sauce |
Black pepper to taste |
| 1-1/2 cups cooked rice |
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- Peel and de-vein the shrimp.
- Slice the okra and sauté in oil for 8-10 minutes.
- Add shrimp, onions, garlic, and pepper and cook for about 5 minutes.
- Add water, tomatoes, and bay leaves. Cover and simmer for about 20
minutes.
- When the soup is ready, remove the bay leaves and add Tabasco.
- To serve, put about 1/4 cup of the hot cooked rice in each soup
bowl. Then pour the gumbo over the rice and serve hot. Serves 6 people.
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