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Thursday, 23 June 2011 18:24 |
4 ½ pounds fresh medium-size shrimp peeled reserving peelings and heads 1 ½ gallons water 1 yellow onion, halved 2 stalks celery, halved 1 carrot 1 TBS salt 1 TBS black pepper 1 cup cooking oil 1 ¼ cups all-purpose flour 2...
- 4 ½ pounds fresh medium-size shrimp peeled reserving peelings and heads
- 1 ½ gallons water
- 1 yellow onion, halved
- 2 stalks celery, halved
- 1 carrot
- 1 TBS salt
- 1 TBS black pepper
- 1 cup cooking oil
- 1 ¼ cups all-purpose flour
- 2 large onions, chopped
- 3 stalks celery, finely chopped
- 1 medium bell pepper, chopped
- 1 15-ounce can stewed tomatoes
- 4 cloves garlic, crushed
- 1 gallon shrimp stock from above
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 1 tsp Tabasco sauce
- 2 whole bay leaves
- ½ tsp basil
- 1 TBS Worcestershire sauce
- 1 cup green onions, sliced
- ½ cup fresh parsley, chopped
- File’ powder
- Into a stock pot bring water and next 5 ingredients to a boil; add shrimp peelings and heads and reduce to simmer for 1 hour; strain stock and reserve
- In a large Dutch oven, heat oil and add flour, whisking constantly until smooth; cook on medium-high temperature until roux turns dark reddish brown
- Add chopped onions, celery, and bell pepper and sauté stirring constantly until vegetables have wilted
- Add tomatoes and garlic and continue cooking additional 8 minutes; breaking tomatoes into smaller pieces
- Slowly add the shrimp stock, stirring to blend well
- Add the salt and next 8 ingredients, simmer uncovered for at least 2 hours
- About 30 minutes before serving add the shrimp, green onions, and parsley
- Serve over steamed rice with file’ powder available to individual servings
Serves 8-10
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Last Updated on Wednesday, 06 July 2011 04:13 |