MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Gumbo
Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
Yield: 6 Servings

1 md Onion; diced 1/4"
3 Ribs celery; sliced 1/4"
4 tb Oil
4 cl Garlic; minced
+=OR=+
1 ts Garlic granules
1 lg Bell pepper; cored, 1/4"
- dice
28 oz (2 cans) Red Gold diced
- tomatoes w/chilies
16 oz (2 cans) Red Gold tomato
- sauce
1 ts Sugar; highly optional
1 Turkish bay leaf
1 ts Dried thyme; crushed
1/2 ts Salt
1 tb Parsley flakes
1 ts Trappey's Red Devil sauce
2 lb Medium shrimp; tails-off
1 tb File' powder
Hot cooked rice

Dice onion and green pepper, slice celery. Keep each
separate. Heat oil in 5 quart pan over medium heat. Add
garlic and saute for 1 minute. Add onion and saute for 2
minutes. Add celery and green pepper and saute for 3
minutes longer. Add tomatoes, tomato sauce, salt, bay
leaf, sugar (if using), thyme, parsley and hot pepper
sauce. Reduce heat and simmer for 15 minutes. Add shrimp
and cook for 4-5 minutes longer, stirring gently. Stir in
file' powder and simmer two minutes more.

Serve over hot cooked rice. Pass ground cayenne and
additional hot sauce.

Makes one pot of pretty good gumbo.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zoe's File' Gumbo
Categories: Seafood, Pork, Vegetables, Herbs, Poultry
Yield: 7 servings

1 lb Unsalted butter
1 lb All purpose flour
3/4 lb Ham diced
2 1/2 lb Andouille
2 1/2 lb Diced chicken thigh meat
2 lb Shrimp; peeled
1 1/2 lb Onion; diced
1 1/4 lb Bell pepper; diced
3/4 lb Celery; diced
2 bn Green onion
3 tb Garlic minced
1 1/2 ga Shrimp stock
1 oz Worcestershire sauce
3 ts Liquid crab boil
2 Bay leaves
Creole seasoning (Tony
- Chachere's in the green
- can)
1 tb File' powder

First begin with the roux. Melt butter in a heavy gauge
sauté or sauce pan over medium heat. Slowly add 2/3 of
the flour stirring continuously. Continue to cook until
the roux reaches a dark brown color. Add the remaining
flour and turn off the heat. The roux gives the color to
your gumbo.

In a large sauce pot, sauté your andouille, onions, bell
pepper, celery and garlic until the vegetables are
tender. Add bay leaf and stock. Bring up to a simmer.

Slowly add the roux stirring until it has been dissolved
by the broth.

Next add the ham and diced chicken. Allow to simmer for
about 15 minutes.

At this point you should start to skim the oil and from
the top of the gumbo.

Now add your Worcestershire sauce, crab boil and shrimp.
Allow to simmer for another 15 minutes.

Now begin to adjust your flavor. Use salt, pepper or
your favorite Creole seasoning.

To finish add your green onions and file. This recipe
makes about 2.5 gal (6 to 8 hearty servings)

Chef Chris Brown

RECIPE FROM: https://www.louisianaseafood.com

Uncle Dirty Dave's Kitchen

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... Experience is directly proportional to ruined equipment.
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