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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Ingredients:
2 lbs. shrimp (or 2 cans shrimp) |
2 tbsp vegetable shortening |
2 large onions, chopped |
1 clove garlic, minced |
2 tsp bay leaf ('2 bay leaves) |
5 green onions, cut up |
1 bell pepper, chopped |
3 stalks celery, chopped |
10 oz. okra |
30 oz. tomatoes |
1 dash red pepper |
1 tsp tabasco sauce |
1 salt to taste |
1 pepper to taste |
8 sprigs fresh parsley, chopped fine (or equivalent in parsley flakes) |
1 lb sausage (smoked polish), diced (optional) |
Directions:
1. Place oil or bacon drippings in deep Dutch oven. Add flour and brown to a rich dark brown Roux (do not burn).
2. Saute in separate skillet onions, garlic, bell pepper, celery, green onions. When these have sauteed or withered add seafood, fry out slowly, for about 10 minutes (until shrimp are pink).
3. Add okra and tomatoes and cook out 5 minutes then add 2 quarts boiling water, bay leaves, seasonings and Roux .
4. Cook slowly for 1 hour or longer (I cook longer until it looks like Gumbo . Add parsley.
5. Serve with rice. Serves 6.
6. If you use sausage, add it when you put in shrimp, etc.
7. I use Tony's Seasoning salt in place of the salt and pepper.
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