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  • Serves 3 (7.2 cups)
Shrimp Gumbo

Ingredients

  • 2 large onions, chopped fine 2 large onions, chopped fine
  • 1 pound medium shrimp, peeled and deveined; shells rinsed and reserved 1 pound medium shrimp, peeled and deveined; shells rinsed and reserved
  • white or brown rice, cooked separately and kept warm white or brown rice, cooked separately and kept warm
  • 1 cup chopped tomatoes (fresh is best but since it's winter, I used Pomi chopped tomatoes) 1 cup chopped tomatoes (fresh is best but since it's winter, I used Pomi chopped tomatoes)
  • 2 stalks celery, chopped fine 2 stalks celery, chopped fine
  • 2 tablespoons grapeseed oil 2 tablespoons grapeseed oil
  • 2 tablespoons flour 2 tablespoons flour
  • 2 tablespoons chopped parsley 2 tablespoons chopped parsley
  • juice of 1/2 lemon juice of 1/2 lemon
  • 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
  • 1 clove garlic, put through garlic press 1 clove garlic, put through garlic press
  • Tabasco sauce to taste, and to be used as a condiment Tabasco sauce to taste, and to be used as a condiment
  • 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne 1/4 teaspoon cayenne
  • salt and pepper to taste and as described in the recipe salt and pepper to taste and as described in the recipe

Nutritional values
Per serving (2.4 cups)

% Daily Values*
  • Total fat 14.9g 19%
  • Saturated fat 2.4g 12%
  • Protein 45.4g 91%
  • Salt 1,944.5mg 85%
  • Total carbs 78.9g 29%
  • Fiber, total dietary 9.7g 35%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on food52.com
Shrimp Gumbo on food52.com
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