TabyanInn

This gumbo is one variation of our basic gumbo recipe. I grew up with these gumbos—simple stews with whatever meat you have on hand. This shrimp gumbo is one my family makes at every reunion.

Ingredients:

• Roux
• 1 lb. okra, sliced (can be cooked separately)
• 1 bell pepper, finely chopped
• 1 white onion, finely chopped
• 3 stalks celery, finely chopped
• 4 cloves garlic, finely chopped or minced
• Salt & pepper to taste
• 2 lb. peeled shrimp
• 3 green onions, chopped, tops and bottom separated
• 5 cups water
• 3 bay leaves
• 1 cup parsley
• 1-2 tablespoon file powder
• White rice, cooked

How To Make:

In a large pot, make a medium amount of roux.

Add okra and smother down with a lid, stirring frequently until fully cooked, about 5 min. Add a small amount of water if needed.

Add onions, green onion bottoms, bell pepper, celery, garlic, salt and pepper. Cook until veggies are soft, about 20 min.

Add shrimp and green onion tops. Cook until the shrimp are pink, about 30 min.

Add water, bay leaves and parsley. Bring to a full boil over high heat. Reduce heat and simmer for 30 min. All veggies should be fully cooked. Add water as needed—gumbo should have a soupy consistency.

Just before serving, add 1 or 2 tablespoons file powder to the pot if desired.

Serve in a bowl over cooked white rice.

Prep time: 30 min. Cook time: 2 hours. Serves 8.

Notes

Source: Rocky Tabyanan.