Shrimp Gumbo

By Cindy_Wicker

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup canola oil
• 3 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 carton (32 ounces) chicken broth
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 2 pounds uncooked large shrimp, peeled and deveined
• 1 package (16 ounces) frozen sliced okra
• 4 green onions, sliced
• 1 medium tomato, chopped
• 1-1/2 teaspoons gumbo file powder
• Hot cooked rice

Details

Servings 11

Preparation

Step 1

In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir for 5-6 minutes or until tender. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice. Yield: 11 servings.

Nutritional Facts
1 cup gumbo (calculated without rice) equals 159 calories, 7 g fat (1 g saturated fat), 102 mg cholesterol, 681 mg sodium, 9 g carbohydrate, 2 g fiber, 15 g protein.