Description
This recipe has been in my family for many years. Delicious during cold winter nights.
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, chopped
- ½ cup finely chopped celery
- ½ cup sliced green onion
- ½ cup chopped fresh parsley (Optional)
- 6 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon ground red chile pepper
- 2 pounds fresh medium shrimp, peeled and deveined
- 3 cups hot cooked rice
- 9 sprigs fresh parsley (Optional)
Instructions
- Combine vegetable oil and flour in a large stockpot over medium heat; cook
- stirring often
- until roux is dark brown
- 10 to 15 minutes.
- Stir onion
- celery
- green onion
- parsley
- and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender
- about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo
- covered
- until flavors combine
- about 15 minutes.
- Stir shrimp into the stockpot; cook until pink and opaque
- 3 to 5 minutes.
- Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
Prep Time: 30 mins
Cook Time: 33 mins
Total Time: 1 hr 3 mins
Servings: 9