Shrimp Gumbo

Ingredients

• 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

Directions

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.