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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
1/4 cup plus 2 tablespoons all-purpose flour |
2 1/2 pounds unpeeled medium-size fresh shrimp |
4 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained |
3 cups water |
1 tablespoon salt-free creole seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (16-ounce) package frozen vegetable gumbo mixture |
1 (15 1/2-ounce) container fresh standard oysters, drained |
file powder (optional) |
Directions:
1. Place flour in a 15- x 10- x 1-inch jellyroll pan. Bake at 400° for 10 to 15 minutes or until flour is caramel colored, stirring every 5 minutes. Set aside.
2. Peel and devein shrimp. Set aside.
3. Combine browned flour, tomato, and next 4 ingredients in a large Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add vegetable gumbo mixture; cover and cook 20 minutes. Add shrimp and oysters; cook 5 minutes or until shrimp turn pink and oyster edges curl. Remove from heat, and sprinkle with file powder, if desired.
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