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. —Jo Ann Graham, Ovilla, Texas
- 1/4 cup 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
- 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.
- 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.
Originally published as Shrimp Gumbo in Taste of Home February/March 2010, p73
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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