US Copy write # TXu 1-354-553
Cajun Gumbo(Gumbo is really anything soup - just like Pizza is anything pie)
1 lb. fresh or frozen raw Shrimp
1med. Onion diced
2 stalks Celery diced
1 15-oz can Diced Tomato
1 small pkg. Frozen, fresh or canned Cut Okra (drained)
1 Tbsp Red Cayenne crushed Peppers
1 stick butter
2 tsp. Olive Oil
2 Tbsp Sifted Flour
2 cups Water from boiling seafood
1 Tbsp Salt
1 Tbsp File’t
Remove shells from Shrimp and remove black vein. Put shells in a container for later; put shrimp in bowl for later and throw the veins away.
Bring large pot of water to a boil. Boil shells from shrimp for 5 minutes. Remove shells from hot water with a strainer. Reserve the water for the Gumbo and put shells in trash.
Sauté Onions and Celery in 1 tsp olive oil until onions are opaque (see through - not browned) and drain. Set aside.
Put 1 tsp Olive oil in stock pot & place a stick of butter over it. The Olive oil will keep the butter from burning. Melt butter and stirring constantly, blend in sifted flour. Stir until mixture is copper color (like a polished penny). Add hot water slowly and stir vigorously so rue will not be lumpy.
Add everything except shrimp & filet'. Add more water if needed to cover ingredients. Bring to a boil and simmer Covered for 1 hour (Stir every 15-min.). Taste to see if you need more spices.
Add filet' and simmer for another 7 minutes. Add Shrimp and simmer for 3 more minutes. Serves 5-6Serve Over Rice With
Iced Tea, Milk or white Wine
May substitute shrimp with 1 LB of sliced beef sausage, chicken, catfish, cod, haddock and/or crab. Or put ¼ cup of each in to have an exceptional gumbo. I call it my "Everything Gumbo."
Shellfish Iodine, Omega-3, B 3, 6 & 12, C, D, Magnesium, Potassium, Iron, E
Onion A, B 9, C, Flavonoids, Quercetin, Sulfur Compounds
Margarine Calcium, Selenium, A, B 12, D
Celery A, B 9
Okra A, Magnesium, B 9,
Carrot Beta-Carotene, A
Tomato Beta-Carotene, C, Potassium
Table of Contents
by Frances M. McCrory-Meservy