Quick Shrimp Gumbo Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Chopped onion | 1 1⁄2 Cup (24 tbs) | |
| Sliced celery | 1⁄2 Cup (8 tbs) | |
| Canned whole tomatoes | 28 Ounce, undrained | |
| Water | 1 Quart | |
| Bay leaf | 1 | |
| Garlic | 3 Clove (15 gm), minced | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Sliced okra | 3 Cup (48 tbs) | |
| Medium shrimp | 1 1⁄2 Pound, peeled, deveined | |
| File powder | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 519 Calories from Fat 122
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 1.7 g8.6%
Trans Fat 0 g
Cholesterol 580 mg193.3%
Sodium 3283.7 mg136.8%
Total Carbohydrates 56 g18.6%
Dietary Fiber 13.5 g54.1%
Sugars 9.8 g
Protein 50 g100.7%
Vitamin A 51.2% Vitamin C 110.6%
Calcium 42% Iron 31.3%
*Based on a 2000 Calorie diet
Directions
Stir onion and celery into roux, cook over medium heat 5 minutes, stirring often.
Add tomatoes, water, bay leaf, garlic, salt, and pepper, bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add sliced okra, cover and simmer 15 minutes.
Add shrimp to mixture, cook 3 minutes.
Remove from heat, stir in file powder.
Remove bay leaf, serve gumbo over hot cooked rice, if desired.
Chef
