Recipe by Bev
Here's a recipe directly from The American Woman's Cook Book from 1938.
Top Review by LR Beckwith
I can't help but agree with your father. I was born in Louisiana in 1940 and have enjoyed Shrimp Gumbo for many years. When you add sausage to it the shrimp flavor is overpowered. A friend of mine in La Rose said to me if it's not shrimp, it's not gumbo. His wife made wonderful gumbo and never put a hint of sausage near it. This is truly one of the original recipes. LR Beckwith
- 6 green onions
- 2 cups chopped okra
- 1 tablespoon bacon fat
- 1 cup chopped tomato
- 6 cups stock (I would use chicken)
- 1 red pepper
- 1 green pepper
- 1⁄2 teaspoon thyme
- 1 bay leaf
- 1 teaspoon salt
- 1 lb shrimp, cooked
Directions See How It's Made
- Clean onions, reserving green tops.
- Chop and saute with okra in bacon fat.
- Add tomatoes and cook 5 minutes.
- Add stock, peppers, green onion tops cut into strips, thyme, bay leaf, and salt.
- Heat to boiling and cook 10 minutes.
- Add shrimp, cut into halves, cover closely and simmer 1 1/2 hours.
- Serve with rice.