THE BAYOU ACADIAN SHRIMP AND FILE GUMBO

FOR THE FILE GUMBO:
4 cups chopped mixed vegetables (green bell pepper and onion)
1 tablespoon garlic - minced
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/2 ounce thyme
2 tablespoons tomato sauce
1 1/2 ounces file powder
1 ounce oregano
1 ounce paprika
1/2 cup seafood stock
FOR THE ACADIAN SHRIMP:
1 pound Shrimp
2 teaspoons Paprika
2 teaspoons Seasoned pepper
1 1/2 cups File gumbo (from above recipe)
Green onions (for garnish)

TO PREPARE THE FILE GUMBO:
Saute 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.

TO PREPARE THE ACADIAN SHRIMP:
Heat a heavy frying pan until very hot. Add the shrimp, paprika and seasoned pepper and saute 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.

Servings: 1 to 2
From: Chef Randy Wilson, The Bayou, Calgary, Alberta
Source: Calgary Sun July 23, 1990