Spicy Shrimp Gumbo


  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion, chopped
  • ½ cup finely chopped celery
  • ½ cup sliced green onion
  • ½ cup chopped fresh parsley(Optional)
  • 6 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground red chile pepper
  • 2 pounds fresh medium shrimp, peeled and deveined
  • 3 cups hot cooked rice
  • 9 sprigs fresh parsley(Optional)
  • Directions

  • Step 1

    Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.


  • Step 2

    Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.

  • Step 3

    Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.

  • Step 4

    Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

  • Cook's Notes:

    Substitute water for the chicken broth if desired.

    Substitute 2 tablespoons bottled garlic for the fresh garlic cloves if desired.

    Source: Read Full Article