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Shrimp Gumbo
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1 c. celery, chopped
1 c. green peppers, chopped
1 c. onions, chopped, may use green
onions
In a large kettle, cover with water and cook until tender, about 10 - 15 minutes. --ADD AND BRING TO BOIL:--
1 can okra, wash if desired
1 can stewed tomatoes
1 lg. can tomato juice or vegetable
juice
Salt and pepper to taste
1 tsp. cumin
1 tsp. gumbo file
Add one pound shrimp or 2 cans of shrimp. Bring back to boil. Serve over steamed rice in soup bowls. Serve with crackers or rolls, salad and a light dessert. Add leftover rice to leftover soup and store in containers in the freezer. Makes a quick lunch. I joined the Auxiliary in 1964 at my husbands urging, but wasn't regular in attendance for several years as there were children in school, Church, 4 P.T.A's, Cub Scouts, and Girl Scouts. There are always things that need doing no matter what group you belong to.
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