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File Gumbo

none

1 cup flour
1/2 cup peanut oil
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3 quarts shrimp stock (shells, heads, and ta
8 ounces clam juice
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2 large onions; chopped
1 cup green bell pepper; chopped
18 ounces frozen okra; chopped
1 small bunch green onions; chopped
3 cloves minced garlic
1/2 cup dried parsley
2 cups celery; chopped
1 teaspoon dried thyme
1 teaspoon dried basil
3 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
salt and pepper
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1 pound shrimp; peeled
1 pound andouille sausage
1 pound chicken; skinned and boned

Make a roux in a heavy bottomed pot from the flour and oil. Cook over medium heat, stirring constantly until roux is a dark caramel color. Be careful not to burn. If you see black specks in the roux, throw it out and start over. Add stock gradually to roux, stirring as it is added to prevent lumps from forming. Add remaining ingredients except the shrimp, hot sauce, and rice. Boil the shells, tails and heads of the shrimp in about 1 or two cups water, depending on how many shells you have. Add to gumbo during the cooking phase. Simmer for an hour or two or until the meat is cooked and the gumbo starts to thicken. Add the shrimp and hot sauce about 20 minutes before serving. Serve in a bowl over rice. Sprinkle some file into the individual servings. 'File' is pronounced Fe Lay - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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