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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **file gumbo**

  3. 4 cups mixed vegetables -- green pepper, onion

  4. 1 tablespoon Garlic - minced

  5. 1/4 teaspoon Cayenne pepper

  6. 1/4 teaspoon Black pepper

  7. 1/4 teaspoon White pepper

  8. 1/2 ounce Thyme

  9. 2 tablespoons Tomato sauce

  10. 1 1/2 ounces File powder

  11. 1 ounce Oregano

  12. 1 ounce Paprika

  13. 1/2 cup Seafood stock

  14. **ACADIAN SHRIMP**

  15. 1 pound Shrimp

  16. 2 teaspoons Paprika

  17. 2 teaspoons Seasoned pepper

  18. 1 1/2 cups File gumbo -- (see recipe)

  19. Green onions - to garnish

Instructions Jump to Ingredients ↑

  1. FILE GUMBO: Sauté 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.

  2. ACADIAN SHRIMP: Heat a heavy frying pan until very hot. Add the shrimp, paprika and seasoned pepper and sauté 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.

  3. Serves 1 to 2.

  4. Chef Randy Wilson, The Bayou, Calgary, Alberta Appeared in Calgary Sun July 23, 1990

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