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 chicken or fish stock, okra/tomatoes, and canned tomatoes. Cover
dditional salt as desired. If gumbo appears too thick at any
rozen.
Peel and devein shrimp, leaving tails intact if desired
n the roux.
Simmer gumbo until vegetables are tender and
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).
Bring reserved shrimp shells and 4 1/2
immer 2 hours adding the shrimp and okra the last half hour
nd let cool. Stir pickled okra into gumbo. Pick meat from duck
and set aside. Stir the okra into the hot bacon drippings
or 1 hour.
Stir okra into the vegetable mixture and
inutes.
Stir in okra; saute until okra is tender, 3 minutes
Stew chicken in about a gallon of water (reserve stock for gumbo); remove from bones.
Cook okra (if frozen or fresh), onions, bell pepper and tomatoes in oil slowly for about 30 minutes.
Make a roux with 2 tablespoons flour and 2 tablespoons oil.
Add roux, vegetables and chicken to hot chicken broth.
Add other seasonings and cook slowly for about
2 hours.
(If using canned okra, add to gumbo after about an hour.)
Add shrimp and cook until done.
To serve, add fresh onion tops and parsley and serve over rice.
Serves 6.
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.
Melt butter or margarine in large saucepan.
Saute next 4 ingredients until soft.
Slice whole okra; chop whole tomatoes. Dissolve bouillon cube in boiling water.
Add okra, tomatoes, liquid chicken bouillon and seasoning to sauteed vegetables.
Bring to a boil, cook and simmer 30 minutes.
Add shrimp and crab and cook 10 minutes.
Ladle into bowls; serve with rice.
Makes 4 (1 1/2 cup) servings.
ability to thicken the gumbo, but it also adds lots
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.