Shrimp gumbo

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.

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