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Shrimp Gumbo I
 | 2 green peppers, chopped |
| 3 onions, chopped |
| 1 stalk celery, chopped |
| 2 cans tomato sauce |
| 1 can tomato puree |
| 5 cloves garlic, chopped |
| 2 tsp. seafood season (powder) |
| 2 tsp. cayenne pepper |
| 1 sm. jar Mexene powder |
| 1/4 tsp. Tabasco sauce |
| 5 lbs. shrimp, peeled and de-veined |
| 1/2 lb. chopped bacon |
| 1 lb. fresh okra, sliced |
| 1 tbsp. butter |
Fry down bacon and onions until golden brown with butter. Add shrimp
and cook until shrimp turns pink. Add all powdered ingredients and
stir. Put into heavy saucepan. Add garlic, celery, green peppers,
tomato sauce, tomato puree, and stir well. Add enough water to cover
mixture. Cook until vegetables are almost done. Add sliced
okra. When okra is tender, add salt, pepper, and Tabasco to taste.
Serve over rice.
Shrimp Gumbo II
| 2 lbs. shrimp, peeled and de-veined |
| 3 onions, chopped |
| 1 1/2 green pepper, chopped |
| 1 cup celery, chopped |
| 1/4 cup parsley, chopped |
| 1 lbs. okra, sliced |
| 1/3 cup oil |
Smother okra until brown in oil. Add onions and other seasonings and
cook until tender. Season with salt and pepper to taste. Add shrimp,
cover with water and cook approximately 2 hours. Serve over rice.
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'99.
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