Ingredients
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½ cup vegetable oil
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½ cup all-purpose flour
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1 large onion, chopped
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½ cup finely chopped celery
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½ cup sliced green onion
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½ cup chopped fresh parsley (Optional)
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6 cloves garlic, minced
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4 cups chicken broth
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1 teaspoon salt
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½ teaspoon ground red chile pepper
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2 pounds fresh medium shrimp, peeled and deveined
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3 cups hot cooked rice
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9 sprigs fresh parsley (Optional)
Directions
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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.
Cook's Notes:
Substitute water for the chicken broth if desired.
Substitute 2 tablespoons bottled garlic for the fresh garlic cloves if desired.
Nutrition Facts (per serving)
310 | Calories |
14g | Fat |
25g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 9 | |
Calories 310 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Cholesterol 156mg | 52% |
Sodium 887mg | 39% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 20g | 41% |
Vitamin C 47mg | 52% |
Calcium 95mg | 7% |
Iron 6mg | 31% |
Potassium 409mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.