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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a very savory gumbo from Louisiana, that is for those of you who like shrimp! Serve over long grain rice. Ingredients:
2 tablespoons vegetable oil |
2 tablespoons all-purpose flour |
2 pounds medium shrimp, peeled and deveined |
2 tablespoons vegetable oil |
3 cups chopped okra |
2 onions, chopped |
1 (14.5 ounce) can diced tomatoes |
2 quarts water |
1 bay leaf |
3 cloves garlic, minced |
1 teaspoon salt |
1 red bell pepper, chopped |
ground black pepper to taste |
Directions:
1. In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
2. In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.
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