Name: Shrimp Gumbo
Yield: Serves 6 with rice
Cuisine: United States
Ingredients: ¼ cup dry white wine or fresh lemon juice; 1 teaspoon cayenne pepper; 1 cup finely chopped celery; 1 pound okra, stems and any tough tips removed, and sliced into ¼-inch lengths; 3 cups mild fish stock or chicken stock or water; ¼ cup chopped fresh flat-leaf parsley; 1½ teaspoons salt, or to taste; Generous grinding of black pepper; 1 pound shrimp, peeled or unpeeled, deveined if you wish; 3 tablespoons chicken fat or bacon fat (or substitute olive oil); 2 tablespoons all-purpose flour; 2 medium onions, minced; 1 green bell pepper, stem, seeds, and membranes discarded, and cut into small dice

Preparation info

Serves
6
with rice

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Gumbo is a slow-simmered stovetop dish, a cross between thick soup and stew, that is traditionally served over plain white rice in Louisiana. It is a close cousin to the callaloo of Trinidad (usually made with okra and crab or chicken). In some ways it is most like the sauce dishes served over rice in West Africa, with their combinations of vegetables, a little meat or fish or smoked oysters, and lots of flavorful sauce to help the rice go down.

The word gumbo c