Shrimp Gumbo 7 Recipe

  • 2 onions, diced
  • 1 bell pepper, chopped
  • 1 clove garlic
  • 1/4 cup margarine
  • 5 tablespoons Flour
  • oil
  • 1 can chopped tomatoes, drained (28 ounce can)
  • 4 teaspoons Worcestershire sauce
  • salt and pepper to taste
  • 1/2 cup minced garlic
  • 4 cups water
  • 1 pound uncooked shrimp, peeled and deveined
  • 1 whole chicken
  • 3 cups hot cooked rice
Make a roux with about 1 cup of flour and oil in a skillet, you will need to add enough oil to make the flour kinda thick and pasty. Cook the flour and oil over med high heat until mixture is dark brown, but not burned...you will need to stand over this and constantly stir...may take a little while to get that dark. Once done set aside until near the end. put chicken in a large gumbo pot and put water til it covers the chicken. Boil chicken until it is done and easy to debone it. Debone chicken and place back in the water and add everything else except the roux mix and shrimp. Cook over med high heat and get to boiling again..reduce heat and cook for about 45 minutes to and hour and add the shrimp and cook for an additional 10 to 15 minutes, until shrimp are cooked. Add by Tablespoons the roux mix to thicken it up. May take 5 or six tablespoons. Cook for about another 10 minutes. As it sits overnight it will thicken up. Serve with rice. And I add a large scoop of Cold Potato Salad to the middle of mine and eat it with the Gumbo and rice.
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