Thank goodness no one in the family (at least none that I know of) is allergic to shrimps. One of my aunts has a version of this recipe, and when she served this to us at a dinner, I was in shrimp heaven. I truly love this dish with all of its flavors. I can’t wait for you all to try this!
Our friends over at Mr. Food have this to say about this recipe:
“This “N’awlins” inspired hearty one pot recipe for Shrimp Gumbo takes advantage of all the down-in-the-Bayou seasonings and flavors.”
Whenever we go to a restaurant that offers seafood, I always order shrimp gumbo. It’s one of my favorite things. I don’t usually eat it a lot, but whenever I have the time to treat myself to one, I make sure I stuff myself with a lot of it until the next time that I am going to be able to eat it.
Ingredients:
1/2 cup (1 stick) Land O Lakes butter
1 cup chopped onion
1 cup sliced celery
1 medium-sized green bell pepper, chopped
1 teaspoon chopped garlic
2 tablespoons Gold Medal all-purpose flour
1 teaspoon McCormick chili powder
1 teaspoon Morton salt
1/4 teaspoon McCormick cayenne pepper
2 (14.5-ounce) cans Hunt’s diced tomatoes, undrained
1 cup Pictsweet frozen okra, thawed
1 cup water
1 pound large shrimp, peeled, deveined, and tails removed
Instructions:
In a soup pot, melt butter over medium heat.
Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.
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Quick Tip: Serve over rice or with some crusty bread for dunking and you’ve got a complete meal.
Thanks again to Mr. Food for this amazing recipe.
