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Texas Shrimp Gumbo
4 qts. water
1/4 cup Shrimp or Crab boil
2 1/2 lbs. Shrimp, peeled, deveined
3 Tbsp. butter
3 Tbsp. bacon drippings
1 cup each diced celery, onion and green bell pepper
1 (28 oz.) can tomatoes
1 tsp. dried leaf thyme
1 garlic clove, minced
1 bay leaf
1 tsp. Worcestershire sauce
1 Tbsp. file powder
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 (10 oz.) package thawed, frozen, cut okra
1/4 cup uncooked long grain rice
In a large pot, bring water to a boil. Tie Shrimp or Crab boil in a cheesecloth bag. Add to water with Shrimp. Bring to a boil. Reduce heat and simmer 10 minutes. Turn off heat; let stand 10 minutes. Drain Shrimp, reserving 2 cups broth. In a heavy Dutch oven, heat butter and bacon drippings. Add celery, onion and green pepper. Cook until tender. Add Shrimp broth, tomatoes with juice, thyme, garlic, bay leaf, Worcestershire sauce, file powder, salt and pepper to vegetable mixture. Simmer, covered, 45 minutes. Add okra and rice. Simmer, covered, 30 minutes or until rice is tender. Add Shrimp and heat through.
Makes 8 servings.