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Ingredients:

  • ¼ cup butter

  • 1 cup chopped green bell pepper

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 clove garlic, crushed

  • 4 cups bouillon*

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 1½ lbs. raw shrimp

  • 1¼ cups canned tomatoes

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 teaspoon gumbo file

  • ¼ cup water

*Bouillon is an unsalted strong beef-stock-can use beef broth

Instructions:

  1. Melt ¼ cup butter in large skillet. Add pepper, onion, celery and garlic. Sauté until tender.

  2. Place bouillon, salt and pepper in a 2-quart saucepan and bring to a boil.

  3. Add shrimp. Bring to a boil again. Boil only for 5 minutes.

  4. Remove shrimp and store in cool place.

  5. Add sautéed vegetables and tomatoes to bouillon; bring to a gentle boil.

  6. Prepare roux by mixing the 2 tablespoons butter in pan over medium heat. Stir in flour and stir until flour is smooth and dark brown. Slowly add roux to vegetables. Stir until blended.

  7. Simmer one hour, stirring occasionally.

  8. Combine file with water. Stir into vegetables; add shrimp, heat only until shrimp is hot.

Serve over hot cooked rice.

Makes 7 cups gumbo.