Shrimp Gumbo
1 pound cooked shrimp
2 cups chicken broth
1/4 cup cooking oil
2T of flour
2 med. onions, chopped
1 medium green pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 28 oz can tomatoes, drained
1 package frozen okra
2 bay leaves
1t dried basil
1t salt
1/2t pepper
2cups cooked rice
In a large soup pot, combine oil and flour until smooth. Cook over med. high heat for 5 mins, stirring constantly. Reduce heat to medium. Cook and stir about 5 mins longer or until mixture is reddish-brown. Turn heat to high. Stir in the chicken broth, mixing well. cook and stir until until thickened. Add onions, celery, green pepper and garlic; cook and stir for 5 mins. Add remaining ingredients, except the shrimp and rice, and simmer 1 1/2 hours. Add the shrimp during the last few minutes of cooking to heat them. If you over cook them they will become tough. Serve with rice. Makes about 8-10 one cup servings
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