Shrimp Gumbo

 

1/4

cup butter or margarine

2

medium onions, sliced

1

medium green bell pepper, cut into thin strips

2

cloves garlic, finely chopped

2

tablespoons all-purpose flour

3

cups beef broth

1/2

teaspoon red pepper sauce

1/4

teaspoon salt

1/4

teaspoon pepper

1

dried bay leaf

1

box (10 oz) frozen cut okra, thawed and drained

1

can (14.5 oz) whole tomatoes, undrained

1

can (6 oz) tomato paste

1

lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled

3

cups hot cooked rice

1/4

cup chopped fresh parsley

• 1 In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
• 2 Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
• 3 Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.