Ingredients
1/4
cup butter or margarine
2
medium onions, sliced
1
medium green bell pepper, cut into thin strips
2
cloves garlic, finely chopped
2
tablespoons all-purpose flour
3
cups beef broth
1/2
teaspoon red pepper sauce
1/4
teaspoon salt
1/4
teaspoon pepper
1
dried bay leaf
1
box (10 oz) frozen cut okra, thawed and drained
1
can (14.5 oz) whole tomatoes, undrained
1
can (6 oz) tomato paste
1
lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
3
cups hot cooked rice
1/4
cup chopped fresh parsley
Preparation
In 4-quart Dutch oven, melt butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.
Stir shrimp into gumbo. Cover and simmer about 5 minutes or until shrimp are pink and firm. Remove bay leaf. Serve soup in bowls over rice. Sprinkle with parsley.
