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Gumbo

  • 6servings
  • 130minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds

  3. Essence, recipe follows

  4. 2 cups tomatoes , peeled, seeded and chopped

  5. 1 cup chopped onions

  6. 1 cup chopped celery

  7. Salt

  8. Cayenne

  9. 5 bay leaves

  10. 1/2 teaspoon dried thyme leaves

  11. 1 tablespoon minced garlic

  12. 8 cups water

  13. 2 pounds medium shrimp, peeled and deveined

  14. 2 cups cooked white rice , warm

  15. 2 tablespoons chopped green onions

  16. 2 1/2 tablespoons paprika

  17. 2 tablespoons salt

  18. 2 tablespoons garlic powder

  19. 1 tablespoon black pepper

  20. 1 tablespoon onion powder

  21. 1 tablespoon cayenne pepper

  22. 1 tablespoon dried leaf oregano

  23. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears. Season with Essence. Add the tomatoes, onions, and celery , stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted. Season with salt and cayenne. Add the bay leaves , thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add the shrimp and cook for 30 minutes. Serve with rice and garnish with green onions and Essence.

  2. Combine all ingredients thoroughly and store in an airtight jar or container.

  3. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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