Ingredients

• 0.5 cups vegetable oil
• 0.5 cups all-purpose flour
• 1 large onion , chopped
• 0.5 cups finely chopped celery
• 0.5 cups sliced green onion
• 0.5 cups chopped fresh parsley , Optional
• 6 cloves garlic , minced
• 4 cups chicken broth
• 1 teaspoon salt
• 0.5 teaspoons ground red chile pepper
• 2 pounds fresh medium shrimp , peeled and deveined
• 3 cups hot cooked rice
• 9 sprigs fresh parsley , Optional

Instructions

1. 1 Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
2. 2 Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
3. 3 Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
4. 4 Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Nutrition per serving