Shrimp-Collard Gumbo

Category: Soups, Stews and Chili

Cuisine: American

Ready in 4 hours

Ingredients

1 1/2 lb Uncooked shrimp; , peeled

1 ds Red pepper sauce

1 ts Salt

; deveined

2 Onions; chopped

Undrained

1 bn Collard greens; torn

1 1/4 qt Water

1 cn Tomatoes; (16 ounces)

4 tb Salad oil; divided

1 Bay leaf

2 tb Flour

1 pk Frozen cut okra; (10 ounces)

3 Garlic crushed


Directions

In small skillet make a roux of 2 tablespoons oil and flour. Add shrimp and cook until pink is gone, stirring constantly. Set aside. In 4-quart saucepot, cook collard greens, okra and onions in remaining 2 tablespoons oil. Add tomatoes, water, garlic, red pepper sauce, bay leaf and salt. Stir. Add shrimp and roux. Cover and cook slowly for the remaining time. Let simmer until ready to serve. Approximately 22 minutes. Per serving (excluding unknown items): 737 Calories; 56g Fat (65% calories from fat); 9g Protein; 57g Carbohydrate; 0mg Cholesterol; 2212mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2075

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