Ellen's Shrimp Gumbo
Betty Crocker recipe that has lots of flavor and body. Used this recipe for years and have loved it each time I make.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons salt
- 1 each bay leaf
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground cloves
- 2 cloves garlic minced
- 6 ounces tomato paste
- 4 teaspoons worcestershire sauce
- 1 pinch dried basil
- 3 cup water
- 2 large onion sliced
- 3 each beef bouillon cube
- 3 cups rice cooked
- 1/4 cup butter
- 1/2 each green pepper thinly sliced
- 2 tablespoon flour
- 1 pound tomatoes 1 can
- 1 pound okra drained
- 1 1/2 pounds shrimp shelled, raw, deveined
- 1/4 cup fresh italian parsley minced
- Carbohydrate 69.4464050917003 g
- Cholesterol 144.712887969275 mg
- Fat 8.07205626204751 g
- Fiber 4.78832150429061 g
- Protein 25.28373870807 g
- Saturated Fat 4.14831936134601 g
- Serving Size 1 1 Serving (415g)
- Sodium 233.644098325356 mg
- Sugar 64.6580835874097 g
- Trans Fat 0.978943212427834 g
- Calories 453 calories
In large kettle, saute onion, green pepper and garlic in butter. Blend in flour; cook over low heat, stirring constantly, until mixture is bubbly and vegetables are tender. Remove from heat; add remaining ingredients except shrimp, rice and parsley. Simmer 45 minutes. Just before serving, add shrimp; simmer, covered, 5 minutes until shrimp are pink and tender. Toss together with rice and parsley. Serve gumbo in soup plates over portion of rice and parsley. Or heap rice in center of individual bowls of gumbo.
