Shrimp Gumbo

 

1/4 cup each all-purpose flour, canola oil
3 ribs celery, chopped
1 each medium green pepper, chopped; medium onion, chopped
1 qt. (32 oz.) chicken broth
3 cloves garlic, minced
1 tsp. each salt, pepper
1/2 tsp. cayenne pepper
2 lb. uncooked large shrimp, peeled, de-veined
1 pkg. (16 oz.) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 tsp. gumbo filè powder
enough 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 celery, green pepper and onion; cook and stir 5 - 6 minutes, until tender.  Stir in broth, garlic, salt, pepper and cayenne; bring to a boil.  Reduce heat; cover and simmer 30 minutes.  Stir in shrimp, okra, green onions and tomato.  Return to a boil.  Reduce heat; cover and simmer 10 minutes or until shrimp turn pink.  Stir in filè powder.  Serve with rice.  Makes 11 servings.

Note: Gumbo filè powder, used to thicken and flavor Creole recipes, is available in spice shops.  If you don't want to use gumbo filè powder, combine 2 tbsp. each cornstarch and water until smooth. Gradually stir into gumbo.  Bring to a boil; cook and stir 2 minutes or until thickened.