Spicy Shrimp Gumbo
Makes 8 servings
|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)|
|1/2||teaspoon ground red pepper|
|2||pounds raw medium shrimp, peeled and deveined|
|3||cups hot cooked rice|
|Fresh parsley sprigs for garnish|
*Traditional gumbo is thick is like stew. For thinner gumbo, add 1 to 2 cups additional broth.
- 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.
Check out more recipes for Southern