Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Mixed vegetables - green pepper, onion and celery |
| 1 tablespoon | Garlic - minced |
| ¼ teaspoon | Cayenne pepper |
| ¼ teaspoon | Black pepper |
| ¼ teaspoon | White pepper |
| 1 pounds | Shrimp |
| 2 teaspoons | Paprika |
| 2 teaspoons | Seasoned pepper |
| ½ ounce | Thyme |
| 2 tablespoons | Tomato sauce |
| 1½ ounce | File powder |
| 1 ounce | Oregano |
| 1 ounce | Paprika |
| ½ cup | Seafood stock |
| 1½ cup | File gumbo (see recipe) |
| \N \N | Green onions - to garnish |
FILE GUMBO
ACADIAN SHRIMP
FILE GUMBO: Saute vegetables in a little oil until soft and add garlic and file powder. Stir in the pepper and spices. Cook mixture for 5 minutes and stir in tomato sauce. Cook for 10 minutes and add seafood stock. simmer until thickened and serve alone or use in Acadian shrimp dish.
ACADIAN SHRIMP: Heat a heavy frying pan until very hot. Add the shrimp, paprika and seasoned pepper and saute quickly until shrimp just turns pink. Add the file gumbo to the pan and cook 1 minute or until heated through. Serve in a bowl garnished with green onion along with plenty of cornbread. Serves 1 to 2.
Chef Randy Wilson, The Bayou, Calgary, Alberta Appeared in Calgary Sun July 23, 1990
Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By FRED TOWNER On 09-15-95