Shrimp Gumbo

INGREDIENTS

• ¾ cup vegetable oil
• 1 cup all-purpose flour
• 1½ cups finely chopped onions
• ¾ cup finely chopped green bell peppers
• ¾ cup finely chopped celery
• 2 tablespoons minced garlic
• 1 (12 ounce) bottle amber beer
• 6 cups shrimp stock
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 teaspoon Worcestershire sauce
• 1½ teaspoon salt
• ½ teaspoon cayenne pepper
• 1 pound medium shrimp, peeled and deveined

Serve with

• ¼ cup chopped fresh parsley
• ½ cup chopped tender green onion tops
• White rice

INSTRUCTIONS

1. 8-quart stockpot over medium heat add the oil
2. Allow oil to heat for about 5 minutes, then add flour
3. Stir the oil and flour together with a wooden spoon to form a roux
4. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate
5. Add the onions, bell peppers, and celery to the roux and stir to blend
6. Stir the vegetables for 5 minutes, then add the garlic
7. Cook the garlic for 30 seconds before adding the beer and shrimp stock to the pot
8. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne
9. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour
10. Add the shrimp into the gumbo and cook for 2 minutes
11. Taste the gumbo and season if necessary
12. Garnish with the parsley and green onions
13. Serve over white rice and Enjoy!