Ingredients
- 1/2 cup of vegetable oil
- 1/2 cup of all-purpose flour
- A large onion, finely chopped
- 1/2 cup of celery, finely chopped
- 1/2 cup of green onion, thinly sliced
- A handful of fresh parsley, finely chopped (Optional)
- 6 cloves of garlic, minced
- 4 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of ground red chile pepper
- 2 pounds of fresh medium shrimp, peeled and deveined
- 3 cups of hot, cooked rice
- 9 sprigs of fresh parsley, for garnish (Optional)
Step 1
In a large stockpot over medium heat, mix together vegetable oil and flour until the roux transforms into a rich, dark brown color, which should take around 10 to 15 minutes. Remember to stir occasionally to ensure an even cook.
Step 2
Gently incorporate onion, celery, green onion, parsley, and garlic into the fragrant roux, being cautious as it might splatter. Saute the mixture until the onions turn tender and translucent, for approximately 5 minutes. Next, pour in the broth and season with a pinch of salt and a hint of red chile pepper. Allow the gumbo to simmer covered, letting the flavors meld together for about 15 minutes.
Step 3
Introduce the shrimp into the stockpot, and let them cook until they transform into a lovely pink hue and turn opaque, which should take roughly 3 to 5 minutes.
Step 4
To serve, scoop 1/3 cup of rice into each serving bowl, creating a cozy base for the delightful shrimp gumbo. Ladle the flavorful gumbo generously over the rice, and for a final touch, garnish with a sprinkle of fresh parsley to add a burst of color and freshness.
Extra Tips & Suggestions
- 1. Start by organizing your kitchen cabinets and pantry to ensure easy access to essential ingredients like spices, broth, and vegetables.
- 2. Utilize stackable containers or mason jars to store pre-measured spices and seasonings for quick and easy seasoning of your gumbo.
Reviews
Jonathan
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Kason
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Camila
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Oliver
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Christian
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