Serves: 6
1. Melt butter in 4-quart Dutch oven 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.
2. Stir in remaining ingredients except shrimp, rice and parsley, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling reduce heat. Simmer uncovered 45 minutes, stirring occasionally.
3. Peel shrimp. (If shrimp are frozen, do not thaw peel in cold water.) Make a shallow cut lengthwise down back of each shrimp wash out vein (see How to Devein Shrimp in the "Boiled Shrimp" recipe).
4. 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.
*1 pound frozen uncooked peeled deveined medium shrimp, thawed, can be substituted for the 1 1/2 pounds shrimp in shells.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 295 (Calories from Fat 80) Fat 9g (Saturated 5g) Cholesterol 125mg Sodium 1,130mg Carbohydrate 40g (Dietary Fiber 5g) Protein 19g % DAILY VALUE: Vitamin A 24% Vitamin C 46% Calcium 12% Iron 24% DIET EXCHANGES: 2 Starch 1 Lean Meat 2 Vegetable 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shrimp Gumbo recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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