Shrimp gumbo

6 servings

Ingredients

Quantity Ingredient
2 pounds Whole shrimp
10 cups Water
2 teaspoons Salt
1 each Stick butter (1/4 pound)
½ cup Flour
1 large White onion, chopped
1 bunch Green onions, chopped
½ cup Chopped celery
1½ cup Chopped okra (or 1 ten ounce package frozen)
1 tablespoon Minced parsley
1 pounds Andouille sausage (or any spicy smoked sausage available)
3 eaches Crabs, top shells and lungs removed, quartered
1 teaspoon Black pepper
½ teaspoon Cayenne pepper
Salt to taste
1 each Rounded tbs file powder
4 cups Hot cooked rice

Directions

INGREDIENTS

DIRECTIONS

Peel and head the shrimp, put the meat aside. Put the water, salt, and shrimp peels and heads into a soup pot and bring to a boil. Continue boiling for approximately 30 minutes, or until the water has been reduced to about 3 cups. Strain out the shells and reserve the liquid. Set aside. Add the butter to a large soup pot and melt. Add the flour and cook and stir constantly until the mixture, the "roux", a becomes a nutty brown color. Add the chopped roux, white onion, green onions, celery, and okra. Continue cooking until they brown.

Add the parsley and sliced sausage and cook for about 5 minutes.

Blend the reserved shrimp liquor into the ingredients along with the quartered crabs. Bring to a boil, reduce to a simmer, and continue cooking for approximately 30 minutes. Add the shrimp and cook for 2 minutes more. Blend in the file powder. Put ½ cup hot, cooked rice in large soup bowls and ladle the gumbo into the bowls. Serves 6 to 8. Variations: The variations to gumbo are simply endless. Some of the more popular combinations are the following: shrimp, crab and oyster gumbo, duck and sausage gumbo, chicken and oyster gumbo, turkey gumbo. Use whatever you want. Note: Thickness of the soup can be lessened by adding more water.

Submitted By EARL SHELSBY On 02-16-95

Related recipes