Cajun Shrimp Soup (Gumbo Filé)
This flavorful shrimp gumbo recipe is a comforting bowl of warm goodness that is perfect for chilly evenings. The combination of tender shrimp, aromatic vegetables, and a rich tomato-based broth infused with spices will fill your home with enticing aromas and your taste buds with delight. Serve this soul-warming dish with a side of rice or crusty bread for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1/4 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 green bell pepper, seeded and finely chopped
- 1 serrano chili, seeded and finely chopped
- 2 cups canned whole plum tomatoes, chopped, with juice
- 2 cups chicken broth
- 1/2 tsp. minced fresh thyme
- 1/4 tsp. cayenne pepper
- 1 lb. shrimp, peeled and deveined
- 1/2 tsp. gumbo filé powder
- Salt and freshly ground black pepper, to taste
Instructions
- <b>Make the soup base</b>
- In a large saucepan over medium-high heat, warm the olive oil. When it is hot, add the onion and saut&#233; until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, broth, thyme and cayenne. Bring to a boil, reduce the heat to low and simmer, uncovered, until the flavors have blended, about 15 minutes.
- <b>Cook the shrimp</b>
- Add the shrimp and fil&#233; powder and cook just until the shrimp turn pink and opaque, about 3 minutes. Season with salt and black pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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