Recipe by Christine L.
"This is a big recipe and a big time-consumer, but delicious! Serve gumbo over 1/3 cup cooked rice per serving in bowls."
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shrimp, peeled and deveined
ground black pepper
ground cayenne pepper
ground white pepper
ground black pepper
1 1/2 teaspoons
bay leaf, crushed
chopped green bell pepper
hot pepper sauce
1 1/2 cups
I followed the reciped exactly and it just wasn't good. The flavors didn't mingle well...seemed like there was too much thyme in particular.
This is a great recipe and matches my recipe that I always use but I add anduille sauage and scallops.
I have a variation of this recipe and it is a hit with my friends and family during the holidays. I make my stock using celery, onion, tomato, and shrimp shells, and either whole pieces of fish or the heads and tails. i don't use oysters but replace it with sliced pieces of fish (orange roughy or tilapia). i tried flounder once but it breaks up and you can't distinguish it from the crabmeat. I also add sea scallops (sliced in half) or bay scallops.
This is really a really great recipe-it is worth the effort-
Thanks for sharing - Del
As a New Orleans native, I found this recipe on the money. Not quite my mom's but good ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood File Gumbo
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 213
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