For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Heat Margarine in dutch oven medium heat.
Cook onions, bell pepper, and garlic, stirring occassionally, until onions are softened.
Stir in flour . Cook, stirring constantly, until bubbly; remove from heat.
Stir in remaining ingredients except shrimp, rice and parsley; break up tomatoes.
Heat to boiling; reduce heat. Simmer uncovered 45 minutes, stirring occassionally.
Stir shrimp into soup. Cover and simmer about 5 minutes or until shrimp are pink.
Remove Bay Leaf , serve over rice and sprinkle with parsley.
b>gumbo, covered, until flavors combine, about 15 minutes.
Stir shrimp into
Brown flour in drippings and make roux.
Add onions, celery and garlic; brown for 5 minutes.
Add tomatoes, tomato sauce, broth, salt and pepper.
Boil for 1 hour over medium heat.
Add shrimp, crab, oysters and okra.
Cook 20 minutes longer.
Add Worcestershire.
Stir well and serve over rice.
he shrimp.
Preheat oven to 400 degrees F.
While gumbo
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
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.
br>Add shelled and deveined shrimp, the chopped scallion tops and
Make a dark roux with the butter and flour, add water, bring to boil and cook until roux is dissolved.
Reduce heat, add veggies; chop enough shrimp to make one cup, add to gumbo.
Simmer on low for 3 hours. (or less!).
Add remaining shrimp, crab, (oysters), salt, peppers and simmer for 10 minutes or until warm.
Serve over cooked rice. (May add file powder before serving.).
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
0 minutes. Add shrimp and cook until shrimp are pink and cooked
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