Growing up, we had this recipe a lot – usually whenever we went to visit my grandmother (a.k.a. “MorMor”) in the D.C. area – and it is one of my favorites whenever I am a little homesick or, like now, when it is Carnival season! Mardi Gras, or Fat Tuesday, is next week so I’m pulling out my grandmother’s trusty, pink Favorite Recipes of the Washington Alumnae Chapter of Delta Zeta cookbook in which several of her personal recipes are featured. Though this recipe doesn’t have the usual cajun, creole, or other Crescent City flavors that New Orleans is known for, it’s sure to delight those who enjoy the spirit of such dishes. Gumbo by its very nature is a conglomeration of inspired ingredients and we highly encourage others to make their own versions of it. Laissez les bons temps rouler!

Shrimp Gumbo

Serving Size:

8

Time:

1 hr 30 mins

Difficulty:

Intermediate

Ingredients

• 1/4 cup butter or margarine
• 2 T flour
• 2 cloves garlic, minced
• 2 onions, sliced
• 1/2 green pepper, thinly sliced
• 1 No. 2 can tomatoes (2 1/2 cups)
• 1 No. 2 can okra (or 1 pkg. frozen okra)
• 1 6 oz. can tomato paste
• 3 beef bouillon cubes
• 4 teas. Worchestershire sauce
• 1/8 teas. ground cloves
• 1/2 teas. chili powder
• Pinch of dried basil
• 1 bay leaf
• 1 T salt
• 1/4 teas. pepper
• 3 cups water
• 1 1/2 lbs. cleaned and shelled raw shrimp
• 3 cups hot, cooked rice
• 1/4 cup snipped parsley

Directions

1. In a Dutch oven or heavy kettle, melt butter. Stir in flour and cook over low heat until brown.
2. Add garlic, onions, and green pepper; cook slowly until tender.
3. Add tomatoes and the rest of the ingredients except for shrimp, rice, and parsley. Simmer uncovered for 45 minutes.
4. Add shrimp and simmer uncovered for about 5 minutes until shrimp are pink and tender.
5. Combine rice with parsley. Serve gumbo in shallow plates with an “island” of rice and a parsley garnish on the side of each plate.

If not serving right away, the tomato mixture can be cooled and refrigerated/frozen before adding shrimp. Simply reheat the mixture, add and cook the shrimp, and serve.

All photos used in this article were taken and edited by Krista.