Ingredients
1/4 cup all-purpose flour1/4 cup canola oil3 celery ribs, chopped1 medium green pepper, chopped1 medium onion, chopped4 cups chicken broth3 garlic cloves, minced1 teaspoon salt1 teaspoon pepper1/2 teaspoon cayenne pepper2 pounds uncooked shrimp (26-30 per pound), peeled and deveined1 package (16 ounces) frozen sliced okra4 green onions, sliced1 medium tomato, chopped1-1/2 teaspoons gumbo file powderHot cooked rice
Preparation
In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, 5-6 minutes. Stir in the 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 until shrimp turn pink, about 10 minutes. Stir in file powder. Serve with rice.
