If you love bold, spicy food like I do, then this Spicy Shrimp Gumbo is a “must try.” Gumbo is a thick stew that originated in Louisiana back in the 18th century. And of all the dishes in the arena that is Louisiana cooking, gumbo is by far the most famous and, quite possibly, the most popular. Nowadays, however, there are more variations of the dish than there are cooks on the Gulf Coast. So, turn up the heat on the coming cold weather and enjoy the sweet burn of this Southern favorite.
- 1 lb. andouille sausage or other smoked sausage
- 2 onions, slices
- 1/2 green pepper, thinly sliced
- 1/4 cup butter
- 2 Tbsp. flour
- 1 1-lb. can tomatoes
- 1 6-oz. can tomato paste
- 1 1-lb. can okra
- 1/8 tsp. ground cloves
- 1/2 tsp. chili powder
- Pinch of dried basil
- 1 bay leaf
- 1 1/2 Tbsp. salt
- 1/4 tsp. pepper
- 1 lb. deveined shrimp
- 3 cups cooked rice
- 1/4 cup minced parsley
- Saute onions and green pepper in butter in large kettle; blend in flour.
- Cook over low heat, stirring constantly, until mixture is bubbly and vegetables are tender .
- Remove from heat; add remaining ingredients except for the shrimp, rice and parsley.
- Simmer for 45 minutes. Add shrimp just before serving.
- Simmer covered, for 5 minutes or until shrimp are pink and tender.
- Toss rice and parsley together. Serve gumbo in soup plates over rice and parsley.
Yield: 8 servings