This recipe has been in my family for many years Delicious during cold winter nights
Prep Time
1 hr 3 mins
Dificult
Medium
Servings
9
Ingredients
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.
Cook's Notes:
Substitute water for the chicken broth if desired.
Substitute 2 tablespoons bottled garlic for the fresh garlic cloves if desired.