Shrimp Gumbo

Name: Shrimp Gumbo
Yield: Makes about 8 cups (2 l); 8 first-course servings or 5 main-course servings with rice
Ingredients: 6 cups (1.5) Basic Chicken Stock, Shrimp Broth, or commercial chicken broth; 2 pounds (900 g) medium shrimp, peeled and deveined, shells reserved; ¼ cup (30 g) all-purpose flour; 1 large yellow onion, cut across into ¼-inch (.5-cm) slices; 4 tablespoons (60 g) butter; 10 medium cloves garlic, smashed and peeled; 2 teaspoons dried thyme; 3 medium ribs celery, trimmed, leaves reserved, peeled, and cut across into ¼-inch (.5-cm) slices; ½ cup (15 g) coarsely chopped reserved celery leaves; ½ pound (225 g) fresh okra, caps trimmed, leaving pods intact; 1 tablespoon kosher salt; ½ teaspoon cayenne pepper; 2 teaspoons filé powder; 4 cups (600 g) cooked white rice, optional; ¼ teaspoon hot red pepper sauce; Freshly ground black pepper, to taste; 2 tablespoons fresh lemon juice

Preparation info

Makes about 8 cups 2 l ) ;
8
first-course servings or 5 main-course servings with rice

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Here is a shrimp gumbo that is relatively tame as to spice. There are more eccentric versions such as Duck Gumbo and Tripe Gumbo, as well as the standard Chicken Gumbo. For those who want a jolt, simply double the pepper quantities.

I have had my method of adding the filé powder before the end of the cooking queried by those afraid of mucilaginous strands in the so

Ingredients

Main course
Soup

Ingredients

Method