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.

Course allday, Buffet, lunch, Main Course

Cuisine American, Canadian, firehouse, southern

Keyword firefighter, shellfish, shrimp, vancouver

Servings quarts

Author Firehouse Cooking

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.