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|¼ cup||all-purpose flour|
|¼ 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|
|½ 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 ½ 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.