My take on my fav New Orleans style Shrimp Gumbo n Rice!
Method:
Marinate 1 pound shrimp with salt, paprika and black pepper to taste along with 1 tbsp Worcestershire sauce and 1 heaped tbsp all purpose flour.
Meanwhile, heat oil, add a bay leaf along with 2 tsp of minced garlic and 1/2 cup chopped onion. Cook till onion becomes transluscent. Then add 1/4 cup celery, 1/2 cup bell pepper and 1/2 cup mushrooms. Cook for 4-5 minutes on medium high adding 1/2 tsp of dry thyme and salt n paprika to taste . Next add 1 heaped tbsp all purpose four and cook for about 2 minutes…stirring constantly. Remove vegetables from pan and keep aside.
In the same pan, heat some oil and add the shrimp. Cook on medium high, tossing shrimp intermittently till you get a uniform sear…about 4-5 minutes.
Then increase heat to high add 1/2 cup cooking wine and deglaze pan.
Next add about 1 cup chicken stock and bring to a slow simmer. Add the reserved vegetables. Taste and adjust flavors by adding more salt/pepper/paprika and Worcestershire sauce as needed. Once the gumbo thickens to a saucy consistancy, garnish with chopped scallion and serve with steamed rice!