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Recipes - Shreveport Gumbo

Recipe Name

Shreveport Gumbo

Submitted by

Louise

Recipe Description

I adapted this from Pillsbury's "Hearty Soups and Bread" cookbook published in 1985. As a diabetic who counts my carbs, I've omitted the rice normally a part of Gumbo to reduce the carbohydrates. Add them back in if you want.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	40	Cook Time (minutes)	90	Ready In (minutes)	130

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	all-purpose flour
2	tablespoons	oil, canola
1/2	cups, chopped	Onion, chopped
1	cup, diced	celery
2	clove	garlic minced
3	cups	chicken broth or stock
1 1/2	cups	V8 Juice
1	teaspoon	salt
1/4	teaspoon	thyme, dry, ground
1/4	teaspoon	thyme, leaves, crushed
1/4	teaspoon	cayenne pepper
3	cups	tomatoes canned, diced
2	cups	Okra
24	ounces	shrimp shelled and deveined
1/2	pounds, raw	cooked and chopped
3	links 3 oz	Sausage, Italian, sweet, links cooked and sliced
2	leaves	bay leaf

Steps

Sequence	Step

1	In large heavy skillet, combine flour and oil. Cook over medium heat 25 to 35 minutes or until dark reddish-brown roux is formed; stir frequently first 15 minutes and constantly last 10 to 20 minutes. Remove from heat; stir in chopped onions, celery and garlic until roux stops browning. Return to heat; cook over low heat 8 to 10 minutes or until veggies are tender, stirring frequently.
2	Transfer mixture to 5 quart Dutch Oven. Slowly add the broth and vegetable juice, stirring constantly. Stir in salt, thyme, cayenne, bay leaves and okra (sliced. Bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
3	Remove bay leaves and add in sausage (which has been browned and sliced), chicken and shrimp (shelled and deveined). Simmer uncovered an additional 3 to 5 minutes or until shrimp are light pink. Garnish as desired.

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