Mardi Gras Shrimp Gumbo Over Rice

shrimp gumboFat Tuesday is March 8 but Mardi Gras celebrations are already well underway across the country. Spicy shrimp gumbo is a festive recipe to get you and your family into the spirit. It's a thick Cajun/Creole stew that's bursting with fresh shrimp and served over rice.

File powder is traditionally used to help thicken the soup. But if you can't find it in the spice section, just mix together two tablespoons each cornstarch and water and stir into the soup at the end of cooking.


Shrimp Gumbo from Taste of Home

  • 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
  • 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 large heavy skillet or Dutch oven, heat flour and oil over medium heat until caramel-colored, about 12 minutes -- do not burn. Add celery, green pepper, and onion and cook until tender -- about 5 minutes. Add 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 for 10 minutes or until shrimp turn pink. Stir in file powder. Serve with rice.


Image via Southern Foodways Alliance/Flickr

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