For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
b>gumbo, covered, until flavors combine, about 15 minutes.
Stir shrimp into
he shrimp.
Preheat oven to 400 degrees F.
While gumbo
rozen.
Peel and devein shrimp, leaving tails intact if desired
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).
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.
n the roux.
Simmer gumbo until vegetables are tender and
ool. Stir pickled okra into gumbo. Pick meat from duck legs
oux, the better the final gumbo.
When the roux is
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.)
Boil the chicken in a large container until you can separate bones when cool.
Add tomatoes and other ingredients. Cook slowly, approximately 2 hours.
Add shrimp and cook until tender. Add bay leaves; simmer. Serve over rice.
Saute onions, green pepper and garlic in butter.
Blend in flour.
Cook over low heat, stirring constantly until mixture is bubbly and vegetables are tender.
Remove from heat.
Add remaining ingredients except shrimp.
Simmer 1 to 2 hours.
Just before serving, add shrimp.
Simmer 10 minutes.
Serve gumbo over cooked rice.
May add Tabasco to gumbo for taste.
alling apart; add parsley and shrimp; cook for an additional 10
Bayou Blast\" and the gumbo file. If you want a
ability to thicken the gumbo, but it also adds lots
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.
Cook chicken in water; pull off bone.
Saute onions and celery in 2 tablespoons of margarine.
Make roux from flour and oil.
When brown add a little water.
Add roux to chicken broth.
Then add crabmeat, chicken, shrimp, sauteed ingredients, hot sauce, Worcestershire sauce, gumbo file, salt and pepper, okra and tomato sauce.
Simmer for about 1 hour.
Serve with rice.
Combine oil, onions, celery, garlic, paprika and okra in heavy pot.
Cook slowly until limp.
Add next gumbo file to heat a minute or two to impart flavor and prevent \"ropiness\".
Add to pot, cover and let simmer 15 minutes or longer.
Can tomatoes, chicken stock (may use cubes), salt and red and black pepper.
Add shrimp to cook no longer than 10 minutes.
Saute onion, bell pepper, celery and green onions in oleo. Brown flour in oil.
When flour browns, turn to low.
Add okra. Fry sausage (sliced thin).
Salt and pepper to taste.
Add chicken (cooked and deboned into large pieces).
Add broth to pot.
Add sausage, gumbo file, garlic salt, tomatoes, bay leaves, Worcestershire sauce, crab boil and cream of mushroom soup. Simmer until almost done; add tuna in water and cut up ham and shrimp.
br>Stir in chicken and shrimp and remove bay leaves. Simmer