Shrimp Gumbo

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Shrimp Gumbo

Dorothy Lovelace

½ lb. shrimp                                        frozen okra

1 med. onion                                     tomatoes

1 red pepper                                      1 sm. can of tomato sauce

3 T. butter                                            ¼ c. flour

1 T. bacon drippings                        1 tsp. gumbo file

Polish sausage                                   hot pepper sauce

1 c. shrimp broth                              salt & pepper to taste

3 c. water                                            rice

Sauté onion and pepper in 3 tablespoons of butter and 1 tablespoon of bacon drippings. Preboil ½ lb. of shrimp for 6 minutes. Add polish sausage cut up and set aside. Boil 1 cup of shrimp broth and 3 cups of water with tomatoes and frozen okra. Simmer 6 minutes. Add shrimp, sausage, and cooked chicken or turkey if desired. Simmer for 30 minutes. May add 1 can of tomato sauce and flour to thicken. Add Gumbo file. Serve over hot rice. Additionally, you can boil smoked turkey bones until the meat falls off and use the broth as base for gumbo.