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Shrimp Gumbo Recipe

Shrimp Gumbo Recipe Categories:
Nb persons: 11
Preparation time:
Total time:

    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

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.

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