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Shrimp Gumbo Recipe
Nb persons: 11
|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|
|1/2 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|
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. Yield: 11 servings.
Editor's Note: Gumbo file powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.