Shrimp, Bell Pepper & Tomato Gumbo with Green Onion Rice

Directions

1. Rinse the basmati rice under cold water until clear, then drain and transfer to a small saucepan with the broth. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.
3. Wash and dry all fresh produce, preparing the vegetables for cooking.
4. If using frozen shrimp, thaw briefly under cold water in a colander and pat dry with towels; pat shrimp dry if they were fresh.
5. Place a skillet over medium-low heat to warm.
6. Mince the garlic and set it in a small bowl; reserve half of the green onions for the rice and add the rest to the bowl with the garlic.
7. Chop the celery and dice the bell peppers, then add them to the bowl with the garlic and green onion.
8. When the skillet is hot, melt butter and whisk in flour, cooking until the mixture is golden brown, about 5 minutes.
9. Stir in the chopped vegetables and cook until they soften, 3–4 minutes.
10. Pour in the broth and add the spices; bring to a boil, then simmer over medium heat until slightly thickened, 2–3 minutes.
11. Stir in the shrimp and tomatoes and cook until the shrimp are pink and opaque, about 3–4 minutes more; remove from heat.
12. Fold the remaining green onion into the cooked rice just before serving, then spoon gumbo over or beside the rice in bowls.