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Meats & Seafood - Shrimp Gumbo

  • 2 onions, chopped
  • 1/2 green sweet bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 (1-pound) can tomatoes
  • 1 (1-pound) can okra, drained
  • 1 (1-pound) can tomato paste
  • 3 beef bouillon cubes
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 cups water
  • 1 1/2 pounds shelled, deveined raw shrimp
  • 3 cups rice
  • 1/4 cup minced parsley

In a large kettle, sauté onions, green pepper, and garlic in butter or margarine. Blend in flour and cook over low heat until all butter or margarine is absorbed. Remove from heat and add all other ingredients except shrimp, rice, and parsley. Simmer for 45 minutes over medium heat, stirring occasionally.
Just before serving, remove bay leaf, add shrimp, and simmer for 5 minutes or until shrimp turn pink. Serve over bed of rice and sprinkle with parsley.
Submitted By: Marie Delffs
Coffee Farmers Co-op
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