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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This came from a cookbook from a Chef I worked for. We tweaked it to make it our own. We made this every day. People would come in to work and run in the kitchen for a small taste. They couldn't go the day without it. It's a little involved, but well worth it. Ingredients:
1 (16 ounce) can tomatoes, diced |
1/4 cup unsalted butter |
2 cups shrimp stock or 2 cups vegetable stock |
3 cups onions, diced |
3 cups celery, chopped |
2 cups green bell peppers, seeded de-ribbed and chopped |
2 lbs small shrimp |
1 tablespoon salt |
1 1/2 teaspoons paprika |
1 teaspoon white pepper |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon cayenne pepper |
1 teaspoon dried basil leaves |
1/2 teaspoon black pepper |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon gumbo file |
Directions:
1. In a large pot place the butter and the tomatoes over med high heat. Cook down until butter is gone and the tomtoes are broken down.
2. While cooking tomatoes, turn oven to broil and place all spices with the vegetables and cook until the edges start to blacken.
3. Turn vegetables and repeat.
4. Remove vegetables and place in pot.
5. Cook until vegetables are soft.
6. Add stock and cook for 20 minutes.
7. Add shrimp and cook until shrimp starts to turn pink.
8. Remove and serve over rice.
9. Do not overcook the shrimp, they will become chewy.
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