Shrimp Gumbo

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Prepare the Rice

• 50g White Rice

In a small pot, bring 150ml of water to a boil. Add a pinch of salt. Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.

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Prepare the Gumbo

• 1 tbsp Olive Oil
• 1 tbsp AP Flour
• 1/2 Small Onion
• 1/4 Green Bell Pepper
• 1/2 Celery Stalk
• 1 Garlic Clove
• 200mL Chicken Broth
• 1/2 Roma Tomato
• 1/4 tsp Paprika
• 1/4 tsp Dried Thyme
• 1/4 tsp Dried Oregano
• 1/8 tsp Cayenne Pepper
• 150g Shrimp

In a small pot or skillet, heat the oil over medium heat. Add the flour and cook, stirring constantly, until it turns a light brown color to form a roux (about 5-7 minutes). Add the chopped onion, bell pepper, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant. Slowly stir in the chicken broth, making sure to mix well to avoid lumps. Add the chopped tomato, paprika, cayenne pepper, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes to thicken and reduce sauce slightly. Add the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.

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Assemble and Serve

Spoon the cooked rice into a bowl. Pour the gumbo over the rice. Garnish with fresh parsley if desired.