This recipe proves that it is possible to make a quick, satisfying weeknight version of traditional slow-cooked gumbo. If you like, double the cayenne to increase the heat.
Ingredients
- 2 Tablespoons grapeseed oil
- 2 Tablespoons whole wheat flour
- 1 medium onion, minced
- 2 celery stalks, minced
- 2 garlic cloves, minced or pressed
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon sweet Hungarian paprika
- 4 cups low-sodium chicken or vegetable broth
- 1 pound shrimp, peeled and deveined
- 3 cups prepared brown rice
- ¼ cup chopped fresh flat-leaf parsley
How to Make It
- Heat a large skillet over high heat. Add the oil and flour to the pan and whisk together quickly Cook, whisking, until the mixture is well blended and starts to brown. Stir in the onion, celery, and garlic until well coated. Cook for 3 to 4 minutes.
- Season with the cumin, cayenne, and paprika.
- Pour in the broth, cover, and simmer for 15 minutes.
- Stir in the shrimp. Add the brown rice, stir, and heat through for 3 to 4 minutes, until the shrimp is opaque.
- Divide the gumbo among bowls and garnish with the parsley.
