Cook1 hr 15 mins
In Louisiana, people make their gumbo so many different ways. It's all about what you like. This recipe is very much like a Shrimp Gumbo. It's easy to make and takes very little effort to make. We consider it a comfort food in my family. Serve with fresh French Bread and a green salad.
- 1⁄4 cup all-purpose flour
- 1⁄4 cup vegetable oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 3 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 10 cups water
- 2 tablespoons chicken bouillon
- 2 tablespoons creole seasoning
- 2 lbs peeled raw shrimp
- 1 bunch green onion, chopped (optional, for garnish)
- 3 cups cooked rice
- Make a roux by heating oil on medium-high heat in stock pot.
- Add flour to hot oil and continually whisk until your roux turn the color of peanut butter.
- Add chopped vegetables and stir immediately.
- Reduce heat to medium. Allow to cook 3 minutes, while stirring every minute.
- Add tomato paste and stir immediately. Allow to cook another 3 minutes, while stirring every minute.
- Slowly add 10 cups of water, chicken bouillon and Creole seasoning. Allow to slowly boil for 1 hour. Stir about every 15 minutes.
- Add raw shrimp and simmer on medium heat for 15 minutes.
- Serve over cooked rice and garnish with 1 to 2 tablespoons chopped green onion in each bowl.