Ingredients
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1 lb large shrimp, in shells (fresh or frozen)
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1/3 cup all-purpose flour
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2 tablespoons cooking oil
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4 stalks celery, thinly sliced
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4 garlic cloves, minced
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2 (14 ounce) cans low sodium beef broth
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1 cup water
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1/2 teaspoon dried thyme, crushed
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1/4 teaspoon white pepper
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1/4 teaspoon ground black pepper
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1/4 teaspoon crushed red pepper flakes
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1 (16 ounce) package frozen cut okra
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green onion
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2 cups chopped onions
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1/4 teaspoon salt
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3 cups hot cooked long-grain rice or 3 cups brown rice
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1 1/2 cups chopped green peppers (and or red sweet pepper)
Instructions
- Thaw shrimp, if frozen.
- Peel and devein shrimp, leaving tails intact if desired.
- Rinse shrimp; pat dry with paper towels.
- In a medium skillet, cook flour over medium heat about 6 minutes or until brown, stirring often.
- Transfer to a medium bowl; set aside.
- In a 4-quart Dutch oven, heat oil over medium heat.
- Add onion, sweet pepper, celery, and garlic; cook and stir about 5 minutes or until tender.
- Slowly whisk broth into browned flour.
- Add broth mixture, water, and Cajun Spice Mix to Dutch oven.
- Stir in okra.
- Bring to boiling; reduce heat.
- Cover and simmer for 15 minutes.
- Add shrimp; cook for 2 to 3 minutes or until shrimp is pink.
- To Serve:
- spoon gumbo into 8 bowls. Top each serving with rice, a shrimp, and a green onion, if desired.
- If desired, pass hot pepper sauce. Makes 8 (1-1/4 cups gumbo plus 1/3 cup rice) servings.
- Cajun Spice Mix: In a small bowl, combine 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; and 1/4 teaspoon crushed red pepper.