Shrimp-collard gumbo

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Salad oil; divided
2 tablespoons Flour
1½ pounds Uncooked shrimp; , peeled and
; deveined
1 bunch Collard greens; torn
1 pack Frozen cut okra; (10 ounces)
2 Onions; chopped
1 can Tomatoes; (16 ounces)
Undrained
1¼ quart Water
3 Cloves garlic; crushed
1 Bay leaf
1 dash Red pepper sauce
1 teaspoon Salt

Directions

In small skillet make a roux of 2 tablespoons oil and flour. Add shrimp and cook until pink is gone, stirring constantly. Set aside. In 4-quart saucepot, cook collard greens, okra and onions in remaining 2 tablespoons oil. Add tomatoes, water, garlic, red pepper sauce, bay leaf and salt.

Stir. Add shrimp and roux. Cover and cook slowly for the remaining time.

Let simmer until ready to serve.

Approximately 22 minutes.

Per serving (excluding unknown items): 737 Calories; 56g Fat (65% calories from fat); 9g Protein; 57g Carbohydrate; 0mg Cholesterol; 2212mg Sodium By Patty <designwest@...> on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2075 Converted by MM_Buster v2.0l.

Related recipes