There are many versions on how to make this Louisiana favorite. This Shrimp Gumbo recipe is a basic one made with a roux and finished with a sprinkling of file powder.
3 pounds of raw shrimp
½ cup of flour
¼ cup of unsalted butter
¼ cup of Spanish olive oil
1 large red onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 stalks of celery hearts, chopped
3 cloves of garlic, minced
1 6-ounce can of tomato paste
1 bottle of clam juice
3 quarts of chicken stock
1 teaspoon of dried basil or 2 teaspoons of fresh basil
1 teaspoon of dried oregano or 2 teaspoons of fresh oregano
1 teaspoon of paprika
2 teaspoons of cayenne pepper
1 ½ teaspoon of kosher salt
1 10 oz bag of frozen okra
6 cups of cooked rice
In a large skillet over medium heat, create a medium brown roux with the butter, oil and flour.
Pour the roux into a large stockpot. Add the red onion, peppers, celery, garlic and cook until tender.
Add the clam juice, chicken stock, tomato paste, and spices. Turn the temperature to low and cook for about an hour.
In the meantime, while the gumbo is cooking, drain the frozen okra and cook in a pan with a little oil. Cook until most of the liquid is absorbed. Add to the gumbo.
Add the shrimp to the gumbo the last 5 minutes of cooking and stir.
To serve, place a half of a cup of the cooked rice on the bottom of a bowl. Using a soup ladle, spoon the thick soup over the rice. Sprinkle the gumbo with a tiny amount of file powder.
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