This recipe is usually for chicken and smoked sausage but since I have some frozen shrimp that needs to be used…..
1 cup vegetable oil
1 cup flour
3 medium onions, chopped (about 1 1/2 cups)
5 celery stalks, chopped (1 cup)
2 bell peppers, chopped (any color, 1 cup)
1 1/2 teaspoons salt
1/4 teaspoon cayenne
4 bay leaves
6 cups water
1 pound frozen shrimp
2 Tablespoons chopped parsley (or dried flakes)
1/2 cup chopped green onions
1 Tablespoon filé powder (also called filé,a spice from dried
and ground sassafras, found in the spice section of most
optional: prepared rice (can be mixed into gumbo or put into bowl and served on to)
Prepare all the vegetables and set aside.
Make a roux with the flour and oil by combining the two in a heavy Dutch oven and heating over medium heat, stirring constantly for 20 to 25 minutes, until the color of chocolate.
Add the vegetables and continue to stir until wilted, about 5 minutes. Add salt, cayenne and bay leaves and stir. Add the water and stir until well combined with the roux. Bring to a boil then reduce heat to medium-low. Cook uncovered for 1 hour. Add shrimp and continue to cook 10 minutes, stirring occasionally. Skim off any fat that rises to the top. Remove from the heat and add parsley, green onions and filé powder. Stir to combine well. Remove bay leaves to serve. Tastes even better the next day. Can be served over rice (to stretch for crowds!)