MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Gumbo
Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
Yield: 6 Servings

1 md Onion; diced 1/4"
3 Ribs celery; sliced 1/4"
4 tb Oil
4 cl Garlic; minced
+=OR=+
1 ts Garlic granules
1 lg Bell pepper; cored, 1/4"
- dice
28 oz (2 cans) Red Gold diced
- tomatoes w/chilies
16 oz (2 cans) Red Gold tomato
- sauce
1 ts Sugar; highly optional
1 Turkish bay leaf
1 ts Dried thyme; crushed
1/2 ts Salt
1 tb Parsley flakes
1 ts Trappey's Red Devil sauce
2 lb Medium shrimp; tails-off
1 tb File' powder
Hot cooked rice

Dice onion and green pepper, slice celery. Keep each
separate. Heat oil in 5 quart pan over medium heat. Add
garlic and saute for 1 minute. Add onion and saute for 2
minutes. Add celery and green pepper and saute for 3
minutes longer. Add tomatoes, tomato sauce, salt, bay
leaf, sugar (if using), thyme, parsley and hot pepper
sauce. Reduce heat and simmer for 15 minutes. Add shrimp
and cook for 4-5 minutes longer, stirring gently. Stir in
file' powder and simmer two minutes more.

Serve over hot cooked rice. Pass ground cayenne and
additional hot sauce.

Makes one pot of pretty good gumbo.

Uncle Dirty Dave's Kitchen

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... Dousing a rib-eye in ketchup is like white socks with dress shoes
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