Prep Time::30 mins
Cook Time::33 mins
Total Time:: 1 hr 3 mins
Servings::9
Yield::9 servings
Ingredients
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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
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.