Shrimp gumbo

Ingredients

• 1/4 cup all-purpose flour


• 1/4 cup canola oil


• 3 celery ribs, chopped


• 1 medium green pepper, chopped


• 1 medium onion, chopped


• 1 carton (32 ounces) chicken broth


• 3 garlic cloves, minced


• 1 teaspoon salt


• 1 teaspoon pepper


• 1/2 teaspoon cayenne pepper


• 2 pounds uncooked large shrimp, peeled and deveined


• 1 package (16 ounces) frozen sliced okra


• 4 green onions, sliced


• 1 medium tomato, chopped


• 1-1/2 teaspoons gumbo file powder


• Hot cooked rice

Directions

• In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.


• Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice.