Texas Shrimp Gumbo

Texas Shrimp Gumbo is a Texan classic.

Yield: 8 servings

Ingredients

• 4 quarts water
• 1/4 cup shrimp or crab boil
• 2 1/2 pounds shrimp, peeled and deveined
• 3 tablespoons butter
• 3 tablespoons bacon drippings
• 1 cup diced celery
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 (28 ounce) can tomatoes
• 1 teaspoon dried leaf thyme
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon Worcestershire sauce
• 1 tablespoon file powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (10 ounce) package thawed, frozen, cut okra
• 1/4 cup uncooked long-grain rice

Instructions

1. In large pot, bring water to a boil.
2. Tie shrimp or crab boil in a cheesecloth bag.
3. Add to water with shrimp. Bring to a boil. Reduce heat and simmer for 10 minutes. Turn off heat; let stand for 10 minutes.
4. Drain shrimp, reserving 2 cups broth.
5. In a heavy Dutch oven, heat butter and bacon drippings.
6. Add celery, onion and green bell pepper. Cook until tender.
7. Add shrimp broth, tomatoes with juice, thyme, garlic, bay leaf, Worcestershire sauce, file powder, salt and pepper to vegetable mixture. Simmer, covered, for 45 minutes.
8. Add okra and rice. Simmer, covered, for 30 minutes or until rice is tender.
9. Add shrimp and heat through.