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Spicy Shrimp GumboMain Dishes & Casseroles
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Submitted by Margaret Benton
on Wednesday, September 29, 2004
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| Makes: | 8 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 15 minutes |
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Gumbo's thickness is similar to that of stew. You may make it thinner by adding a cup of vegetable or chicken broth. |
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| Ingredients |
| 1 large onion |
1/2 cup fresh parsley |
| 1/2 cup vegetable oil |
3/4 cup flour |
| 1/2 cup sliced green onion |
6 pods of diced garlic |
| 4 cups chicken broth |
1 package thawed frozen okra chopped if whole |
| 1 tsp salt |
1/2 tsp ground red pepper |
| 2 pounds medium shrimp, peeled and deveined |
3 cups steaming cooked rice |
| fresh parsley sprigs for garnish |
1/2 cup chopped celery |
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| | | Directions | Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown. Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender.
Add broth, okra, salt and red pepper. Cover, simmer 15 minutes.
Add shrimp and simmer for 3 to 5 minutes. Serve over hot rice. |
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