Spicy Shrimp Gumbo
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Spicy Shrimp Gumbo
YIELD Makes 8 servings
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INGREDIENTS
| 1/2 | cup vegetable oil |
| 1/2 | cup all-purpose flour |
| 1 | large onion, chopped |
| 1/2 | cup chopped fresh parsley |
| 1/2 | cup chopped celery |
| 1/2 | cup sliced green onions |
| 6 | cloves garlic, minced |
| 4 | cups chicken broth or water* |
| 1 | package (10 ounces) frozen sliced okra, thawed (optional) |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground red pepper |
| 2 | pounds raw medium shrimp, peeled and deveined |
| 3 | cups hot cooked rice |
| Fresh parsley sprigs for garnish | |
PREPARATION:
- For roux, blend oil and flour in large heavy stockpot. Cook over medium heat 10 to 15 minutes or until roux is dark brown but not burned, stirring often.
- Add chopped onion, chopped parsley, celery, green onions and garlic to roux. Cook over medium heat 5 to 10 minutes or until vegetables are tender. Add broth, okra, salt and red pepper. Cover; simmer 15 minutes.
- Add shrimp; simmer 3 to 5 minutes or until shrimp turn pink and opaque.
- Place about 1/3 cup rice into 8 wide-rimmed soup bowls; top with gumbo. Garnish, if desired.
This recipe appears in:
Southern