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SHRIMP GUMBO 1/4 c. butter or margarine 1 chopped onion 1/2 stalk celery, thinly sliced 2 Tbsp. all-purpose flour 2 c. chicken broth (homemade, canned or bouillon cubes) 1 (16 oz.) can tomatoes, undrained and coarsely chopped 1 (14 oz.) can sliced okra, undrained 1/4 tsp. thyme leaves 1 small bay leaf 1/4 tsp. salt dash of ground red pepper 12 medium peeled and deveined shrimp 1 c. cooked rice Put butter, onion and celery into 3-quart oven-safe casserole. Cook, uncovered, 3 to 4 minutes at High, or until tender. Stir once. Mix flour into onion mixture. Add chicken broth gradually, stirring constantly. Cook, uncovered, 5 to 6 minutes at High, or until slightly thickened; stir once. Add undrained tomatoes, okra, seasonings and shrimp to sauce; stir. Cook, uncovered, 12 minutes at High, or until shrimp are tender and gumbo hot. Put 1/4 cup cooked rice into large soup bowl; ladle hot gumbo into bowls. Makes about 1 1/2 quarts. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |