Betty Crocker's shrimp gumbo is a tasty and simple take on the dish. Using a Dutch oven makes this version of the recipe relatively easy to prepare.
To make shrimp gumbo, melt 1/4 cup of butter in a Dutch oven over medium heat. Add 2 medium sliced onions, 1 thinly sliced green bell pepper and 2 cloves of finely chopped garlic. Cook the vegetables for 5 minutes, and then stir in 2 tablespoons of flour. Cook this mixture over a medium heat, stirring constantly, until it becomes bubbly. Stir in 3 cups of beef broth, 1/2 teaspoon of red pepper sauce, 1/4 teaspoon each of salt and pepper, 1 dried bay leaf, one 10 ounce box of thawed and drained frozen okra, one 14 1/2-ounce can of whole tomatoes and one 6-ounce can of tomato paste.
Heat the ingredients to boiling, then reduce the heat and allow them to simmer for 10 minutes, stirring occasionally. Stir in 1 pound of uncooked peeled and deveined medium shrimp (if you use frozen shrimp, thaw them first). Cover the Dutch oven, and simmer for approximately 5 minutes or until the shrimp are firm and pink. Remove the bay leaf, and serve the gumbo in bowls over rice. Use sprigs of fresh parsley as a garnish.