Shrimp File Gumbo

Chef: Janie Luster

Ingredients:

1 pound(30-40 count) fresh shrimp, peeled and deveined
8 tbsps file powder or ground sassafras leaves, divided
3 tbsps vegetable oil
2 cups chopped onions
1 cup chopped mixed red, yellow and green bell peppers
2 tbsps minced garlic
3 quarts water or seafood stock
1/2 cup sliced green onion tops
1/4 cup chopped parsley salt and black pepper to taste granulated garlic to taste

Directions:

1. In a large cast iron pot, heat vegetable oil over medium-high heat.

2. Add onions, stirring occasionally, and cook 5-10 minutes or until wilted and golden brown around the outer edges. Do not over-brown.

3. Add shrimp, stirring well into the onion mixture.

4. Add 2 tablespoons file powder and stir constantly for 12-15 minutes or until shrimp are well-cooked and reddish pink. It is important to achieve color on the shrimp otherwise the shrimp flavor will be missing from the dish.

5. Add celery, bell peppers, minced garlic and 2 additional tablespoons filé powder.

6. Cook 3-5 minutes then add 3 quarts water or seafood stock.

7. Bring water to a simmer and cook 30-40 minutes, stirring occasionally.

8. Add green onions and parsley and season to taste using salt, pepper and granulated garlic.

9. Bring mixture to a rolling boil.

10. Add 2 tablespoons file powder, immediately turn off the heat and blend well. Adjust seasonings if necessary.

11. Serve gumbo over cooked white rice with an additional sprinkle of file as a garnish.