Louisiana Style Creole Gumbo
Chef Larry "Lee" White, HEB Seafood Manager
"I love to cook gumbo, but for the Holidays, with family and friends coming over and getting the perfect Christmas meal together can be challenging. This is something that can be done in 30 minutes and is great to have before and after Christmas as a wonderful meal with the ones you love," Chef Lee said.
Cook Time: 30-40 minutes
1 Central Market Creole Gumbo Base
1 pound Peeled and Deveined Shrimp
4 tablespoon chopped fresh parsley
4 tablespoon chopped fresh green onions
1 cup cooked white rice
1. Place stock in a sauce pan and bring to a boil.
2. Reduce heat and simmer stock for 5-7 minutes. The soup will slightly thicken, but if you are wanting a more thicker gumbo, simmer uncovered for an additional 20 minutes.
3. Add shrimp stirring occasionally for about 5-7 minutes or until shrimp are pink and cooked through.
4. Finish with fresh chopped parsley and green onions for that authentic Louisiana Flavor.
5. Serve with white rice.