Shrimp Gumbo

Ann Dodd, FHS

  • 1 fryer
  • 6 Tbsp flour
  • 6 Tbsp fat
  • 1 bunch celery
  • 4 large onions
  • 6 stalks parsley or 1 cup dehydrated parsley flakes
  • 2 bunches green onions
  • 1 bell pepper
  • 1 pint okra (optional)
  • 4 pods garlic or 1 tsp dehydrated garlic
  • 1 small Worcestershire® sauce
  • 1 No. 2 can tomatoes
  • 1 can tomato paste
  • 1 Tbsp hot sauce
  • 1 basil leaf
  • Salt and pepper to taste
  • 4 lb peeled shrimp
  • deboned chicken meat
  • 1/2 lb sliced sausage links

Boil 1 fryer. Debone. Add enough water to broth to make 6 quarts broth. Brown 6 tablespoons flour in 6 tablespoons fat. Add to broth. Chop and sauté celery, onions, parsley, green onions, bell pepper, okra and garlic. Add to broth. Add one number 2 can tomatoes, 1 can tomato paste or less, Worcestershire® sauce, hot sauce, basil leaf, salt and pepper to taste. Add peeled shrimp and debone chicken meat. Add 1/2 pound sliced sausage links.

Simmer slowly for 1 hour, stirring occasionally.





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