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New Orleans Shrimp Gumbo

I learned to cook this 20 years ago working off shore Louisiana with a older man from Shreveport.
In a Iron skillet heat 1/2 cup of Olive Oil. Add flour until thick. This is gonna make the house smokey so turn on the vent a hood. When mixture starts turning dark brown add a tablespoon of sugar. When mixture is dark and thick spoon it into a large pot. Be careful it is hot.. Add 4 cups of water to mixture. Bring to a boil. Add 2 Bell Peppers cut into 1/4 inch slices, 1 whole onion cut into 1/2 inch slices, and 4 stalks of celery cut into 1/2 pieces. Bring back to a boil. Add 2 cans of diced tomatoes. 2 tablespoons of minced garlic, 1 tablespoon of salt, 2 tablespoons of black pepper, and 2 tablespoons of Tony's Cachere. Boil until celery is tender. This may take a couple of hours. Add one large bag of cut Okra. Bring to a boil. Add 3 pounds of peeled and de-veined Shrimp. Bring to a hard boil. Let set 24 hours and serve over white or dirty rice. Garlic Bread also go good with this. I learned to cook this 20 years ago working off shore Louisiana with a older man from Shreveport.
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