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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Best when prepared the day ahead. Ingredients:
2 tablespoons salad oil |
1 onion, chopped |
2 whole scallions, chopped |
1/2 green pepper, chopped |
2 cloves garlic, minced |
3 stalks celery, wih leaves chopped |
1 lb canned tomato |
8 ounces tomato sauce |
1 1/2 cups water |
1 tablespoon salt |
1 1/4 teaspoons pepper |
1/4-1/2 teaspoon chili powder |
1 tablespoon sugar |
1 tablespoon worcestershire sauce |
10 ounces frozen okra or 1 lb fresh okra, sliced |
1 lb shrimp, uncooked |
2 teaspoons gumbo file |
1 cup rice, uncooked |
Directions:
1. Saute onion, green pepper, scallions, garlic and celery in oil until tender.
2. Add remaining ingredients except for shrimp, gumbo file and rice.
3. Cover and cook slowly for 30 minutes.
4. Add shrimp and boil gently for 10 minutes or more.
5. Remove from heat and add gumbo file.
6. Let stand until ready to serve.
7. Cook rice according to package directrions.
8. Place a scoop of rice in large soup bowls and ladle gumbo over rice.
9. Note: For variation, crab may be substituted for shrimp.
10. Also, for a summer causal gathering, drop clean cooked crab bodies into the gumbo when adding shrimp.
11. Guests will scoop up and pick out meat.
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