Shrimp Gumbo
Nb persons: 11
Yield:
Preparation time:
Total time:
Source:
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. 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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