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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Shrimp Tips From New Orleans printed by Fish and Wildlife Services Ingredients:
1 lb raw shrimp, deveined |
10 ounces okra, sliced |
1/3 cup shortening, melted |
2/3 cup scallion, chopped |
3 garlic cloves, finely chopped |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
2 cups hot water |
1 cup tomato, chopped |
2 bay leaves |
6 drops tabasco sauce |
1 1/2 cups rice, cooked |
Directions:
1. Sauté okra in shortening about 10 minutes or until okra appears dry, stirring constantly.
2. Add onion, garlic, salt pepper and shrimp. Cook about 5 minutes.
3. Add water, tomatoes and bay leaves. Cover and simmer 20 minutes.
4. Remove bay leaves.
5. Add Tabasco.
6. Place 1/4 cup rice in bottom of 6 soup bowls; fill with gumbo.
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