Shrimp Gumbo

By Gazelle

Made this several times and we loved it!!!

Ingredients

• 1/4 cup all-purpose flour
• 1 tbsp butter
• 1 cup each chopped onions and chopped green bell pepper
• 1/2 cup diced celery
• 2 tsp minced garlic
• 3 cups reduced-sodium chicken broth
• 1 can no-salt added diced tomatoes, drained
• 1 cup diced okra or zucchini
• 1 tsp ground cumin
• 1/2 tsp each paprika, dried thyme and dried oreagano
• 1/4 tsp cayenne pepper
• 1 lb uncooked large shrimp, peeled, deveined and tail removed
• 4 cups hot cooked brown rice

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

Sprinkle flour over bottom of a small pie plate Toast at 4oo degrees F for 15 to 20 minutes until golden brown. Stir once or twice during cooking time. Remove from oven, transfer to a small bowl and let cool.
Melt butter in a large non-stick pot over medium-high heat. Add onions, green pepper, celery and garlic. Cook and stir until vegetable begin to soften, about 3 minutes. Stir in toasted flour and cook for 1 more minute. Add broth and mix well. Add drained tomatoes, okra, cumin, paprika thyme oregano salt and pepper and cayenne. Bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Add shrimp and simmer for 5 minutes, until shrimp is cooked through. To serve spoon rice over bottom of individual serving bowls. Ladle gumbo over top. Serve Hot.
Enjoy!