Ingredients
9
9 servings
- •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)
Instructions
- Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
- 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.
- Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
- Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
Nutritional Facts
Per 9 servings
- Calories: 310
- Carbohydrate: 25g
- Fat: 14g
- Fiber: 2g
- Protein: 20g
- Sugar: 2g
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