This recipe has been in my family for many years. Delicious during cold winter nights.
Ingredients
- vegetable oil: 0.5 cup
- all-purpose flour: 0.5 cup
- onion: 1 piece (chopped)
- celery: 0.5 cup (finely chopped)
- green onion: 0.5 cup (sliced)
- fresh parsley: 0.5 cup (chopped, optional)
- garlic: 6 clove (minced)
- chicken broth: 4 cups
- salt: 1 tsp
- ground red chili pepper: 0.5 tsp
- medium shrimp: 2 pound (peeled and deveined, fresh)
- hot cooked rice: 3 cups
- sprigs fresh parsley: 9 piece (optional)
Metric Conversion
Stages of cooking
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Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
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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.
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Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
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Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
