The Abqaiq Cookbook - 1973
2 lbs. raw shrimp
2 tbsps. Oil
2 tbsps. Flour
3 cups okra, chopped or
1 tbsp. Filé
2 onions chopped
Red pepper, optional
2 tbsps. Oil
1 can (1 lb.) tomatoes
2 qts. Water
1 bay leaf
1 tsp. salt
3 cloves garlic, optional
Peel shrimp and devein. Make roux (dark) of flour and 2 tablespoons oil. Add shrimp to this, cook for a few minutes, stirring constantly. Set aside. Smother okra and onions in remaining oil. Add tomatoes when okra is nearly cooked. Then add water, bay leaf, garlic, salt and pepper. Add shrimp and roux to this. Cover and cook slowly for 30 minutes. If okra is not used, add gumbo filé after turning off heat. Serve with rice.
Yield: 6-8 servings
Jackie Baxter