Shrimp Gumbo

 

 

1 pound cooked shrimp

 

2 cups chicken broth

 

1/4 cup cooking oil

 

2 Tbsp. of flour

 

2 med. onions, chopped

 

1 medium green pepper, chopped

 

2 celery stalks, chopped

 

3 garlic cloves, minced

 

1 28 oz can tomatoes, drained

 

1 package frozen okra

 

2 bay leaves

 

1 tsp. dried basil

 

1 tsp. salt

 

1/2 tsp. pepper

 

2cups cooked rice

 

In a large Dutch Oven, combine oil and flour until smooth. Cook over med. high heat for 5 mins, stirring constantly. Reduce heat to medium. Cook and stir about 5 mins longer or until mixture is reddish-brown. Turn heat to high. Stir in the chicken broth, mixing well. cook and stir until until thickened. Add onions, celery, green pepper and garlic; cook and stir for 5 mins. Add remaining ingredients, except the shrimp and rice, and simmer 1 1/2 hours. Add the shrimp during the last few minutes of cooking to heat them. If you over cook them they will become tough. Serve with rice. Makes about 8-10 one cup servings