Shrimp Gumbo


  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 3 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 carton (32 ounces) chicken broth
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1 link of cut Andouille sausage (optional for more heat)
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 1 package (16 ounces) frozen sliced okra
  • 4 green onions, sliced
  • 1 medium tomato, chopped
  • 1-1/2 teaspoons gumbo file powder
  • Hot cooked rice


  1. In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally,(do not burn). 
  2. Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. 
  3. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. 
  4. Reduce heat; cover and simmer for 30 minutes.
  5. Stir in the shrimp, okra, green onions and tomato. 
  6. Return to a boil. 
  7. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. 
  8. Stir in file powder. 
  9. Serve with rice.

FYI: Gumbo file powder, is used to thicken and flavor Creole recipes, is available in spice shops and grocery stores. 

If you don't want to use gumbo file powder, combine 2 tablespoons each cornstarch and water until smooth. 

Gradually stir into gumbo. Bring to a boil; cook and stir for 2 minutes or until thickened.

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