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🍲 Southern-Style Shrimp Gumbo

530 kcal · 30 min · 4 servings

Ingredients

• shrimp raw, frozen 450 g
• vine tomatoes 1000 g
• pepper, red 2 pcs.
• celery stalks 250 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• olive oil 5 tbsp
• wheat flour, Type 405 4 tbsp
• thyme, ground pinch
• cayenne pepper pinch
• salt pinch
• vegetable broth 500 ml
• long grain rice 250 g
• pepper, black ground pinch

Instructions

1. 1. Thaw the shrimp overnight in the refrigerator.
2. 2. Bring about 3 liters of water to a boil in a large pot.
3. 3. Score a cross into the bottom of the tomatoes.
4. 4. Pour the boiling water over the tomatoes in a bowl.
5. 5. Drain the water and peel the skin off the tomatoes.
6. 6. Roughly chop the tomatoes.
7. 7. Wash the bell pepper and cut it into quarters.
8. 8. Remove the stem and seeds from the bell pepper.
9. 9. Cut the bell pepper into large pieces.
10. 10. Wash the celery and trim the ends.
11. 11. Slice the celery.
12. 12. Halve the onion and peel it.
13. 13. Dice the onion.
14. 14. Peel the garlic.
15. 15. Finely chop the garlic.
16. 16. Heat the oil in a pot over medium heat.
17. 17. Stir in the flour and sauté for about 3 minutes until light brown.
18. 18. Add the onion, celery, and bell pepper.
19. 19. Sauté the vegetables while stirring for 2 to 3 minutes.
20. 20. Season with the garlic, thyme, cayenne pepper, and salt.
21. 21. Deglaze with hot broth and stir well.
22. 22. Add the tomatoes.
23. 23. Simmer the stew covered for about 15 minutes.
24. 24. Add the shrimp.
25. 25. Simmer the stew uncovered for an additional 15 to 20 minutes.
26. 26. Stir occasionally until the sauce thickens.
27. 27. Bring about 450 milliliters of salted water to a boil in another pot.
28. 28. Add the rice and cook it covered for about 15 minutes.
29. 29. Season the stew with salt and pepper.
30. 30. Serve the shrimp stew on plates alongside the rice.
31. 31. Serve the dish and enjoy your meal.

Nutrition per serving

• kcal: 530
• Protein: 32 g · Fett/Fat: 18 g · Carbs: 62 g