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Aunt Clara's Shrimp Gumbo

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6
Category
Fish and Seafood
Soups, Stews, Chowders
Course
Soup
Preparation Method
Saute
Boil
Simmer
Sources
Favorite New England Recipes
Ingredients
1 pound fresh shrimp
3 medium onions
1 quart water
2 tablespoons tarragon vinegar
1/4 cup raw rice
1/2 pound okra
butter
1 tablespoon flour
4 tomatoes (canned tomatoes may be used)
1 teaspoon Worcestershire sauce
1 teaspoon chopped parsley
2 bay leaves
a pinch each of salt, pepper, and sugar

Instructions

Boil the shrimp and one of the onions, chopped, in 1 quart of water with the vinegar for 10 minutes. Reserve the water. Peel and clean the shrimp. Cover the rice and okra with one inch of water and cook dry. Fry the remaining onions, finely chopped, in butter over low heat, smooth in the flour, and add the shrimp stock, then the okra, rice, shrimp, tomatoes, and seasoning. Simmer for 20 minutes and serve piping hot.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Carol Carothers</span> Mon, 10/18/2010 - 20:14
Can't wait to try this one but will have to find tarragon vinegar first. I just love gumbos.
<span>Mary Bond</span> Tue, 01/18/2011 - 17:24
Try using fresh peeled shrimp without precooking. Just simmer along with the other ingredients. Much better.