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Shrimp Gumbo

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     cup  all-purpose flour
     cup  canola oil
    3  celery ribs, chopped
    1 medium  green pepper, chopped
    1 medium  onion, chopped
    1 carton (32 oz.)  chicken broth
    3  garlic cloves, minced
    1 tsp.  salt
    1 tsp.  pepper
     tsp.  cayenne pepper
    2 lbs.  uncooked large shrimp, peeled and deveined
    1 pkg. (16 oz.)  frozen sliced okra
    4  green onions, sliced
    1 medium  tomato, chopped
    1 tsp.  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 turns pink.
*Stir in file powder. Serve with rice.
*If you don?t have file powder substitute 2 tbsp. 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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