Louisiana Shrimp Gumbo

Louisiana Shrimp Gumbo
Gumbo gets its name from the African word for okra, a standardgumbo ingredient which helps to thicken the soup. But don't cook okra long or it twill turn stringy.

Ingredients of Louisiana Shrimp Gumbo
1 lb medium shrimp 31–35 count peeled deveined
6 strips 1/2 lb. thick-sliced bacon diced
Prepared shrimp
***Saute in 3 T. Drippings:
1 c yellow onion diced
1/2 c celery diced
1/2 c red bell pepper diced
1 tb garlic minced
***Combine Stir in:
4 tb all-purpose flour
1 ts dried oregano
1 ts dried thyme
1 ts dried basil
1 ts kosher salt
1 ts black pepper
1 ts cayenne
***Deglaze with:
3 T fresh lemon juice
2 T dry sherry
1 T Worcestershire sauce
4 1/2 c chicken broth
1/2 c converted-style rice
***Stir in:
1 c frozen sliced okra
4 tb scallions chopped
Reserved shrimp and bacon
***Garnish with:
Chopped celery leaves

Preparation of Louisiana Shrimp Gumbo
Fry bacon until crispin a large soup pot over medium-high heat. Remove, drain on paper towels, andset aside. Pour off bacon drippings, reserving 5 T. Return the pot to theburner.

Peel and devein shrimp. Slice shrimp in half lengthwise. It will curl up like a corkscrew when cooked

Saute shrimp in 2 T. drippings for 3 min.over medium heat, stirring constantly. Remove shrimp and set aside.

Sauteonion, celery, bell pepper, and garlic in 3 T. drippings for 3 to 4 minutes,stirring constantly.

Combine flour and seasonings; stir into vegetables. Cook2 minutes, stirring constantly.

Deglaze with lemon juice, sherry, and Worcestershire, scraping up bits from the bottom of the pot.

Add the broth,and rice. Bring to a boil, cover, reduce heat to low, and cook 20 minutes.

Stir in okra, scallions, shrimp, and bacon. Remove from heat and letsit for 5 minutes.

Garnish with celery leaves.

Makes: 8 Cups

Category: Summer Season Food