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Shrimp Gumbo Soup

shrimpsoup

Looking back – I should have made more of the shrimp-gumbo soup for today. It is still raining, overcast and quite cool as was the whole weekend.

That being said – we didn’t get very much accomplished – outside anyway. David is using some leftover radiant barrier to insulate his red barn. When we had the roof on the house replaced a few years back we had them install radiant barrier under the metal roofing. It is a reflective product that reflects the heat and helps keep the house cooler. It does work and has made a significant difference in our utility bills – as have the solar screens we installed right after we moved up here. The front of the house faces west so in summer we get lots of the very hot afternoon sun that used to really heat up the den and kitchen area. The solar screens have stopped that completely and have also added to reducing our utility bill They do obscure seeing outside just a bit – but for the savings I can live with it. . . and I really don’t even notice it anymore. Another benefit is that while we can see out – people outside cannot see in! We had the screens custom made for each window using 80% screening vs. 90%. We were told that the 90% – even though it stops more heat – is also more likely to tear and not have the life of the 80%. Knock-on-wood . . . after 12 years the screens are still in excellent shape. I can’t imagine anyone that lives in Texas – or for that matter  anywhere it is hot – and not have solar screens. We feel like they have more than paid for themselves many times over.

Now for the soup – it is made with canned soups but tastes homemade when you finish. For 2 servings you will need 1 can of Campbell’s Chicken Gumbo soup, 1 can of any chicken broth, 1/2 medium sized onion (chopped), 1 tablespoon oil, 12 medium-sized raw shrimp (cleaned), 1 medium tomato chopped (optional), 1 cup cooked rice.

Saute the chopped onion in the oil over a medium heat until soft. Add in about 2/3 of the can of broth, the can of Chicken Gumbo (do not add the additional can of water) and chopped tomato. Cover and bring to a slow boil. Add in the raw shrimp, cover and cook for about 3 minutes or until the shrimp are pink. (Do not use cooked shrimp as the flavor will not be the same.) Add in the cup of cooked rice, cover and continue to heat on low for another 2-3 minutes – do not allow to come to a boil. Remove from heat. You can serve or store for the next day (recommended). If you like okra, add in some extra cooked okra – David doesn’t like okra so I don’t put any in – but would if I could. This soup is really good served with hot, crusty bread and butter.   Check out the  Coupon Page – I’ve put up a link to get Campbell’s soup coupons online.


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