Preparation:
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.
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.
Serves 1 to 2.
Chef Randy Wilson, The Bayou, Calgary, Alberta Appeared in Calgary Sun July 23, 1990 |
