Shrimp and Collard Greens Gumbo
From cuzpat 14 years agoIngredients
- 4 tablespoons oil, divided shopping list
- 2 tablespoons flour shopping list
- 1 1/2 pounds uncooked shrimp, peeled and deveined shopping list
- 1 bunch collard greens, washed, stemmed and torn shopping list
- 1 pound okra, trimmed and cut into 1/2 inch pieces or 1 pound frozen cut okra shopping list
- 2 onions, chopped shopping list
- 1 green bell pepper, chopped shopping list
- 4 ribs celery, chopped shopping list
- 16 ounces whole canned tomatoes, undrained shopping list
- 1 1/4 quarts shrimp stock shopping list
- 3 cloves garlic, crushed shopping list
- 1 bay leaf shopping list
- 1 to 2 teaspoons creole seasoning blend shopping list
- Tabasco or hot sauce, to taste shopping list
- salt and freshly ground black pepper to taste shopping list
How to make it
- In small skillet make a medium roux of 2 tablespoons oil and flour. Add onions, bell pepper and celery and cook until onions are translucent, about 5 minutes. Remove from heat. In 4 quart stockpot, cook okra over medium heat in remaining 2 tablespoons of oil, for about 10 minutes. Add collards and stock, bring to a boil, reduce heat to medium and cook for 15 minutes. Add roux and vegetable mixture, tomatoes, garlic, red pepper sauce, bay leaf, Creole seasoning, salt and pepper. Stir to combine. Continue to simmer for about 20 minutes. Add shrimp, cover and cook slowly for 10 minutes.
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