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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 11 |
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It's not Mardi Gras if you don't have gumbo! Enjoy this well-seasoned authentic gumbo, even if you're not from the bayou. Ingredients:
1/4 cup king arthur unbleached 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 |
Directions:
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.
2. 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.
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