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- Preparing Time: 1 hour and 3 minutes
- Total Time: -
- Served Person: 9
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1/2 cup chopped fresh parsley
- 1/2 cup finely chopped celery
- 1/2 cup sliced green onion
- 3 cups hot cooked rice
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1/2 teaspoon ground red chile pepper
- 2 pounds fresh medium shrimp, peeled and deveined
- 9 sprigs fresh parsley (optional)
- Carbohydrate 25.5
- Cholesterol 156
- Fat 13.8
- Protein 20.5
- Sodium 887
- Calories 311 calories;
Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes. 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. Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes. Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.
