Quick Shrimp Gumbo
|Vegetable oil||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Canned whole tomatoes||28 Ounce, undrained|
|Garlic||3 Clove (15 gm), minced|
|Sliced okra||3 Cup (48 tbs)|
|Medium shrimp||1 1⁄2 Pound, peeled, deveined|
|File powder||2 Tablespoon|
Heat oil in a Dutch oven, add flour, and cook over medium heat, stirring constantly, until roux is the color of a copper penny (about 10 minutes).
Stir onion and celery into roux, cook over medium heat 5 minutes, stirring often.
Add tomatoes, water, bay leaf, garlic, salt, and pepper, bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add sliced okra, cover and simmer 15 minutes.
Add shrimp to mixture, cook 3 minutes.
Remove from heat, stir in file powder.
Remove bay leaf, serve gumbo over hot cooked rice, if desired.