Shrimp Gumbo (Lonac)
This decidedly Creole recipe actually comes from a firefighter in Vancouver, B.C. Sometimes referred to as a soup, this hearty dish is really a meal and goes great with a fresh mustard-green salad.
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Servings: 2 quarts
Ingredients
- 1/4 cup olive oil
- 3 large leeks chopped fine
- 1 large white onion diced
- 1 cup diced celery
- 1 pound lean cooked ham minced
- 1 pound fresh or frozen okra chopped
- 9 large garlic cloves minced
- 4 teaspoons ground red chili pepper
- 1 teaspoon salt
- 2 teaspoons fresh-ground black pepper
- 1 28 ounce can whole tomatoes chopped, reserve the liquid
- 2 cup vegetable juice
- 1/2 cup minced fresh parsley
- 2 pounds large uncooked shrimp shelled and deveined
Instructions
- In a large sauce pan, heat the olive oil over medium heat.
- Stir in the leeks, onion and celery; sauté just until tender.
- Stir in the ham, okra, garlic, chili pepper, salt and black pepper.
- Sauté for 15 minutes, stirring often.
- Stir in the tomatoes, their juice, vegetable juice and parsley.
- Cook, stirring often, over medium heat until the sauce thickens a bit.
- Add the shrimp and cook, 7 minutes more, or until the shrimp are fully cooked.
- Serve immediately over cooked rice, pasta, or polenta.