Quick Shrimp Gumbo Recipe
Ingredients
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups chopped onion
1/2 cup sliced celery
1 (28-ounce) can whole tomatoes, undrained and chopped
1 quart water
1 bay leaf
3 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
3 cups sliced okra
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons file powder
Hot cooked rice (optional)
Directions
Heat oil in a Dutch oven, add flour, and cook over medium heat, stirring constantly, until roux is the color of a copper penny (about 10 minutes).
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.
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.
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