In
a
large
pot
(8
quarts),
chop
bacon into small pieces.
Add
onion
and
garlic,
then
saute.
Add all other ingredients except for shrimp and simmer for 2 to 2 1/2 hours. Add shrimp and cook 15 minutes.
Serve over rice.
(If thicker gumbo is preferred, 2 to 3 tablespoons of flour may be added.)
b>gumbo, covered, until flavors combine, about 15 minutes.
Stir shrimp into
Saute okra in shortening for 10 minutes or until okra appears dry, stirring constantly.
Add onion, garlic, salt, pepper and shrimp.
Cook for 5 minutes.
Add water, tomatoes and bay leaves. Cover and simmer for 20 minutes.
Remove bay leaves and add liquid hot pepper sauce.
Serve over rice.
Makes 4 to 6 servings.
Saute onions and garlic in 3 tablespoons oil until tender. Add okra and tomatoes. Make a dark roux using 6 tablespoons flour and 6 tablespoons oil. Add 2 quarts water to roux. Stir constantly. Combine all ingredients except for shrimp. Cook on medium heat for 2 hours. Add shrimp and crabmeat. Cook until pink. Serves 8 to 10.
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
br>Transfer mixture to a gumbo or large soup pot.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
Cut each shrimp into two or three pieces,
uart of water.
Add shrimp and crabmeat.
Let this
easoning, stir well, and saute for 1 minute.
Add the
rozen.
Peel and devein shrimp, leaving tails intact if desired
ell.
For Cajun Hollandaise Sauce: Saute the ham and shrimp in
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't
Saute okra in oil for 10 minutes.
Add shrimp, onions, garlic and pepper.
Cook about 5 minutes.
Add water, tomatoes and bay leaves.
Cover and simmer 20 minutes.
Remove bay leaves and sprinkle in Tabasco.
Place 1/4 cup cooked rice in each of 6 soup bowls.
Fill with gumbo and serve (about 260 calories per serving).
epper.
Saute, stirring constantly, for 3 minutes.
Add in
ow and continue to cook for about 1 hour or until
Place roux in 4-quart casserole.
Add hot water (mix well), salt, pepper and shrimp.
Microwave on High for 16 minutes.
Stir at 5 minute intervals.
Sprinkle onion tops on gumbo before serving over rice.
Serve file separately.
Saute shrimp in olive oil on medium heat in a medium size pot.
Add salad mix, bok choy, garlic, pork, walnuts, almonds, turmeric, and rice combining thoroughly.
Mix corn starch with lime juice.
Add to shrimp mixture and cook for about 7 minutes.
Add bean sprouts and cook for about another 3 minutes.
Plate and top with ginger.
lour into roux and cook for 2 minutes.
Whisk chicken