Gumbo is a fish soup that originated from the south of Louisiana.

• 1/4 cup cooking fat
• 1 large onion, chopped
• 1 medium green bell pepper, cut into strips
• 2 cloves garlic, minced
• 3 cups dark beef stock
• 1/2 tsp hot sauce
• 1 bay leaf
• 3 chopped tomatoes
• 1 six-ounce can tomato paste
• 1 1/2 lbs. raw shrimp, peeled and deveined
• sea salt and freshly ground pepper to taste

1. In a pot, heat the cooking fat over a medium heat and cook the onions, green bell peppers and garlic for about 5 minutes, until the onions are soft.
2. Stir in the stock, hot sauce, bay leaf, tomatoes, and tomato paste, season to taste and simmer for 45 minutes, uncovered.
3. Add the shrimp and simmer for another 5 minutes, covered.

recipe and photo – paleoleap.com