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Cajun and Creole   -   Shrimp Gumbo   adapted from Betty Crockers New International Cookbook

Description
Ingredients
  • 2 Tablespoons Margarine
  • 2 Cloves Garlic -- finely chopped
  • 2 Medium Onions -- sliced
  • 1 Small Bell Pepper -- finely chopped
  • 3 Cups Vegetable Broth
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon Salt
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Basil
  • 1/4 Teaspoon Pepper
  • 1 Bay Leaf
  • 1 Package Frozen Okra
  • 1 Can Tomatoes -- undrained
  • 6 Ounces Tomato Paste
  • 1 1/2 Pounds Uncooked Shimp -- peeled and thawed
  • 1 Tablespoon File Powder
  • 4 Cups Cooked Rice
Directions saute onions, garlic, and bell pepper in margarine until tender. stir in remaining ingredients except shrimp, file powder and rice. Breaking up tomatoes. heat to boiling. reduce heat and simmer uncovered for 45 minutes. Stir in shrimp, cover simmer 5 minutes until shrimp are pink and firm. Remove from heat, remove bay leaf and stir in file powder and rice.
Serves 8
Time to Make 0:00



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