Soup Recipes > Shrimp Gumbo

How to make shrimp gumbo:
The classic Deep South spicy dish.





Ingredients

1 large onion, peeled and finely chopped
2 slices lean bacon, chopped finely
1-2 cloves garlic, crushed
2 tablespoons olive oil
1 large or 2 small red (bell) peppers, chopped finely
3 1/2 cups fish or vegetable bouillon
1 fresh bay leaf
1 blade of mace
good pinch of allspice
3 tablespoons long-grain rice
1 tablespoon white wine vinegar
10 okra, trimmed and sliced very thinly
1/2 - 3/4 cup peeled shrimp
1 tablespoon anchovy paste
2 teaspoons tomato paste
1-2 tablespoons chopped fresh parsley
seasoning to taste
whole shrimps to garnish
sprigs of fresh parsley to garnish
(see measure conversions for more information)

Method

- Gently fry the onions, bacon and garlic in the oil in a large saucepan for 4-5 minutes until soft, but only lightly colored.
- Add the peppers to the pan and continue to fry gently for a couple of minutes.
- Add the stock, bay leaf, mace, allspice, rice, vinegar and seasoning and bring to the boil.
- Cover and simmer gently for about 20 minutes, giving an occasional stir, until the rice is just tender.
- Add the okra, shrimps, anchovy paste and tomato paste, cover and simmer gently for about 15 minutes until the okra is tender and the mixture slightly thickened.
- Discard the bay leaf and mace from the soup and adjust the seasoning.
- Stir in the parsley and serve each portion garnished with a whole shrimp and parsley sprig.