Creole Shrimp Gumbo

2 large onions, quartered, sliced
One 10 oz pkg frozen okra
1 yellow bell pepper, chopped
1 cup chopped celery (including leaves)
1/2 cup minced fresh parsley flakes
4 cloves garlic, thinly sliced
2 tsp each salt and pepper (1 red, 1 black pepper)
1/2 tsp Allspice
1/4 lb bacon, thinly sliced crosswise
Vegetable oil
2/3 cup unsifted all-purpose flour
1 can tomato paste
2 quarts chicken broth or water
2 lb jumbo shrimp, shelled (tails intact) and drained
1/2 cup chopped scallion greens
1 tbs distilled white vinegar
Cooked rice white

In bowl, mix vegetables 1/4 cup parsley and the seasoning. In Dutch oven over medium heat, saute bacon eight minutes. Remove to bowl. Pour fat into a glass measure. Add oil to measure 2/3 cup. Heat in pan over medium low heat. Add flour. Cook, stirring 30 minutes or until dark (this is called a roux). Add onion mixture (vegetables will sputter). Saute two minutes. Blend tomato paste with 1 cup broth. Add to pan. Add bacon and remaining broth. Boil, reduce heat. Add three shrimp, simmer one hour or until thick. Add remaining shrimp and parsley, scallions, and vinegar. Heat thorough. Remove from heat, cover. Let stand ten minutes. Serve in bowls with rice.

Makes 8 servings.


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Cajun Country -- New Iberia, Louisiana