Shrimp Gumbo
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter
- 4tablespoons flour
- 1large yellow onion (about ½ pound), halved and sliced ¼-inch thick
- 3large celery ribs, trimmed, peeled and sliced ¼-inch thick (about 1½ cups)
- ½cup coarsely chopped celery leaves
- 10cloves garlic, smashed and peeled
- ½teaspoon cayenne pepper
- 2teaspoons file powder
- 2cups canned or fresh chicken broth
- ½pound fresh okra, trimmed but leaving pod intact
- 2pounds medium shrimp (about 24 per pound), peeled
- 1tablespoon kosher salt
- 2tablespoons fresh lemon juice
- Freshly ground black pepper
- ¼teaspoon red, hot-pepper sauce
Nutritional analysis per serving (6 servings)
291 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 35 grams protein; 862 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a rectangular ceramic dish (11 by 8 by 3 inches), heat the butter, uncovered, at 100 percent for three minutes. Stir in the flour thoroughly. Cook at 100 percent, uncovered, for eight minutes, until dark brown, stirring twice.
- Step 2
Add the onion, celery, celery leaves, garlic and cayenne pepper, stirring to coat with roux. Cook, uncovered, at 100 percent for five minutes.
- Step 3
Stir in file powder, broth and okra. Cover tightly with microwave plastic wrap. Cook at 100 percent for six minutes.
- Step 4
Uncover carefully and stir in the shrimp. Recover tightly and cook at 100 percent for five minutes. Slit the plastic and stir. Patch the plastic and cook for four minutes longer.
- Step 5
Uncover. Season to taste with salt, lemon juice, pepper and pepper sauce. Serve with white rice.
Private Notes
Comments
No kidding, a microwave gumbo recipe ... there's a joke in here somewhere
Did this tonight. Making the roux in the microwave took 16 minutes-I checked it every 2 minutes. Full power. Flavor will depend on quality of ingredients. Added a bit of yellow and green pepper. I’m not sure I would add cayenne, I think would rather have hot sauces on table to add as you please. Added lemon zest from 1/2 lemon, that also helped. 5 minutes in microwave for shrimp is criminal! I put them in pan, replaced plastic wrap, put in for 45 sec. Decent, not company-worthy.
No kidding, a microwave gumbo recipe ... there's a joke in here somewhere
My microwave won't hold a Rectangular dish. Can I substitute a deep ceramic casserole.
Haven't made this (yet), but given the 100% success of every recipe I've tried from Barbara Kafka's "Microwave Gourmet"--even adjusting for dish size, depth, and glass or ceramic--I'd say yes. You may also have to play around with timing of each step, stirring, etc, but eventually it should work.
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