Shrimp Gumbo

Shrimp Gumbo

Since my current internship rotation is in Baton Rouge, Louisianna, I decided to highlight some classic Louisanna recipes while I’m here. Today, I have a pretty healthy recipe for Shrimp Gumbo, adapted from the “Recipes from Home” cookbook my extended family has assembled.

2 onions, chopped (can use some green onions
1/2 green pepper, thinly sliced
2 cloves garlic, minced
1/4 cup light butter (can use a few Tbsp olive oil instead)
2 tablespoons flour
1 (16 ounce) can diced tomatoes
1 (16 ounce) can okra, drained (or 2 cups fresh okra)
1 (6 ounce) can tomato paste
3 beef bullion cubes (can use salt-free bullion)
4 teaspoons Worcestershire sauce
1/8 teaspoon ground cloves
1/2 teaspoon chili powder
Pinch dried basil
1 bay leaf
1 1/2 tablespoons salt
1/4 teaspoon pepper
3 cups water
A little sugar
1 1/2 pounds shelled, deveined raw shrimp
1 cup raw rice, cooked
1/4 cup minced parsley
1 can crabmeat, with juice

In a large kettle, saute onion, green pepper, and garlic in butter. Blend in flour; cook over low heat, stirring constantly, until mixture is bubbly and vegetables are tender. Remove from heat; add remaining ingredients, except shrimp, crabmeat, rice, and parsley. Simmer for 45 minutes. Just before serving, add shrimp and crabmeat, simmer, covered for 5 minutes, until shrimp are pink and tender. Toss together the cooked rice and parsley. Serve gumbo in soup plates over portion of rice and parsley. Or, heap rice in center of individual bowls of gumbo. Serve piping hot.
Yield: 8 servings.