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