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Quick Shrimp Gumbo

southern.chef's picture
Ingredients
  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
  Water 1 Quart
  Bay leaf 1
  Garlic 3 Clove (15 gm), minced
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sliced okra 3 Cup (48 tbs)
  Medium shrimp 1 1⁄2 Pound, peeled, deveined
  File powder 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Stir Fried
Dish: 
Soup
Servings: 
3

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