- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1/2 cup finely chopped celery
- 1/2 cup sliced green onion
- 1/2 cup chopped fresh parsley
- 6 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground red chile pepper
- 2 pounds fresh medium shrimp, peeled and deveined
- 3 cups hot cooked rice
- 9 sprigs fresh parsley (optional)
- 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.
05/13/2018
recipepes.com
Spicy Shrimp Gumbo, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
