Spicy Shrimp Gumbo

This recipe has been in my family for many years. Delicious during cold winter nights.

Step: 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.

Step: 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.

Step: 3

Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.

Step: 4

Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Per Serving: 310 calories; protein 20.4g; carbohydrates 25.4g; fat 13.8g; cholesterol 155.8mg; sodium 887.1mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.