Creole Shrimp Gumbo

Creole Shrimp Gumbo
Categories: Ethnic, Dixie, Seafood, Soup, Cajun, Creole
Yield: 4 Servings

1 ea Onion chopped
2 ea Scallions chopped
1 lea Clove garlic chopped
3 tb Butter
1 ea Bay leaf
1 c Halved cherry tomatoes
1/2 lb Small okra sliced in rounds
3 tb Parsley chopped
3 c Beef broth
1 c Bottled clam juice
1/2 c Raw rice
1/3 c Dry white wine
1 ts Lemon juice
1 lb Raw shrimp shelled & deveined
Salt & pepper to taste
1 tb Filé powder

In a large pot over med-heat, sauté onion, scallions & garlic in butter until onion is tender.
Add bay leaf, tomatoes, okra a& parsley.
Cook & stir until moisture has all evaporated.
Add beef then clam broths, rice, wine & lemon juice.
Bring to a boil, reduce heat, cover then simmer until rice is tender.
Bury shrimp in rice, cover then cook 3-5 mins. until shrimp just turn pink.
Add salt & pepper to taste.
Add a dash of filé powder to each soup bowl then ladle soup over filé.
Stir once & serve immediatelt.

ORIGIN:
Lenore Devereaux, Slidell-LA, crica 1992

Comments: 5

Adelaide M. Oct 26, 2009, 9:59am EDT

Yummy! Thanks for the recipe

reply to this comment

Katherine M. Oct 26, 2009, 11:31am EDT

Oh this a shrimp lovers dream! Thanks for the great recipe. What is that powder you said to put in the bottom of the bowl (file`) My accent mark isn't right but you know what I mean :-)