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Shrimp Collard Gumbo
4 tb Salad oil; divided
2 tb Flour
1 1/2 lb Uncooked shrimp; , peeled and deveined
1 bn Collard greens; torn
1 pk Frozen cut okra; (10 ounces)
2 Onions; chopped
1 cn Tomatoes; (16 ounces) undrained
1 1/4 qt Water
3 Cloves garlic; crushed
1 Bay leaf
1 ds Red pepper sauce
1 ts Salt
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.
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