Ezekiel's Shrimp Gumbo

Ezekiel's Shrimp Gumbo
Ezekiel's Shrimp Gumbo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup (1 stick) butter

  • 1/2

    cup all-purpose flour

  • 1

    large onion, chopped

  • 1/2

    green bell pepper, chopped

  • 1/2

    cup chopped celery

  • 4

    cloves garlic, minced

  • 1/2

    cup chopped parsley, plus extra for garnish

  • 4

    cups chicken broth

  • 2

    cups sliced okra

  • 1

    teaspoon black pepper

  • 1

    tablespoon Worcestershire sauce

  • Tabasco sauce to taste

  • 2

    pounds raw large shrimp, peeled and deveined

  • Salt

  • 4

    cups hot cooked rice

Directions

Melt the butter in a stockpot over medium heat. Slowly stir in the flour. Cook, stirring constantly, until the roux is dark brown, taking care not to let it burn, about 15 minutes. Add the onion, bell pepper, celery, garlic and parsley to the roux. Cook, stirring constantly, until the vegetables are tender, about 5 minutes. Slowly stir in the broth, then add the okra, pepper, Worcestershire and a few dashes of Tabasco sauce. Cover; simmer on low 30 minutes. Add the shrimp; simmer 3 to 5 minutes or until shrimp turn pink and opaque. Season to taste with salt and additional pepper and Tabasco. Serve over rice; garnish with additional chopped fresh parsley.

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