Gumbo's thickness is similar to that of stew. You may make it thinner by adding a cup of vegetable or chicken broth.
Ingredients 1 large onion ,1/2 cup fresh parsley 1/2 cup vegetable, oil 3/4 cup flour 1/2 cup sliced green onion, 6 pods of diced garlic 4 cups chicken broth, 1 package thawed frozen okra chopped if whole 1 tsp salt, 1/2 tsp ground red pepper 2 pounds medium shrimp, peeled and deveined 3 cups steaming cooked rice fresh parsley sprigs for garnish, 1/2 cup chopped celery
Directions Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown. Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender. Add broth, okra, salt and red pepper. Cover, simmer 15 minutes. Add shrimp and simmer for 3 to 5 minutes. Serve over hot rice.
MEO Price at posting:
24.5¢ Sentiment: LT Buy Disclosure: Held
