A McKinzie tradition is to eat shrimp gumbo on Christmas Eve night. Greg and I decided to let the tradition live on here in Arequipa for this McKinzie family. The only difference is we have to use fresh shrimp because we are only 1 hour from the coast. Bummer. 😉
Christmas Eve Shrimp Gumbo
2/3 cup oil
2/3 cup flour
2 cups onion chopped
1 cup celery, chopped
½ cup green bell pepper, chopped
4 cloves garlic, minced
¼ cup parsley, chopped (optional)
¼ cup green onion tops, chopped (optional)
Mix oil and flour together in pot and cook over medium heat, stirring often, until light brown. Continue cooking, stirring constantly, until brown. About the color of a penny or a little darker. Add onion, celery, garlic, parsley, green onion tops and bell pepper and saute about 2 min. Add 1 ½ quarts hot water, 2 teaspoons salt, 1 teaspoon cayenne pepper, ½ teaspoon pepper. Stir to combine then add 2 pounds raw, peeled and deveined shrimp and 1 can crab meat. Simmer for at least 2 hours. It is better if you can make it the day before.
