Shrimp Gumbo 4 Recipe

  • 2 pounds shrimp, shelled/headed
  • 1/2 lemon
  • 1/2 cup flour
  • 1/2 cup bacon fat or corn oil
  • 1 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 quarts stock (chicken or shrimp)
  • 2 bay leaves
  • 1/2 teaspoon hot sauce
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • red pepper to taste
  • 1 pound okra, cut
  • 1 teaspoon Old Bay Shrimp Boil
  • 1/4 cup parsley, chopped
  • 1/4 cup green onion tops, chopped
Place shrimp heads and shells in stockpot. Add 1 quart water and 1/2 lemon. Bring to boil. Turn to simmer covered for 20 mins. Strain stock and reserve. Heat oil in cast iron pan. Add flour. Turn to low and stir until rue turns color of old penny (approx. 30 mins.) Stir, stir, stir. If it burns, start again. **You can buy rue in a jar at HEB to save time.

When rue is dark, add onions, bell peppers and celery. Cook until soft. Place stock (2 qts.) in pot. Heat and transfer veggies and rue to heated stock. Bring to boil and turn to simmer. Add everything else except okra, green onions, parsley and shrimp. Simmer 1 hour. Add okra. Cook 30 minutes. Add shrimp. Cook 10 minutes. Just before serving, add parsley and green onions. Taste and adjust seasonings. Serve over white rice.

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