In a bowl blend together the shrimp seasoning mixture. Add the shrimp, and reserve in the refrigerator for 1 to 2 hours. Make the gumbo: Place the vegetable oil in a heavy skillet over high heat. When it is smoking add the flour, about 1/3 at a time, whisking well after each addition. Cook over fairly high heat, whisking continuously, until the roux reaches a dark, reddish brown, about 10 minutes. If the roux seems to burn move the pan off the heat for a few minutes continuing to whisk. When the roux is ready, add the garlic, onions, celery, bell peppers, and scallions. Place the pan over low heat, and cook the vegetables in the roux for 5 minutes. Bring the stock to a boil in a large soup pot. When the vegetables have cooked in the roux, add the roux vegetable mixture to the boiling stock by 1/4 cupfuls, blending well. Crush the tomatoes in your hands and add them, along with the liquid in the can, to the soup pot. Add the bay leaves, thyme, oregano, allspice, cayenne, cloves, hot sauce. Bring to a boil, then reduce heat to a simmer, and cook for 20 minutes, partially covered. Add the andouille and simmer the gumbo for another 20 minutes, partially covered. Add the seasoned shrimp and simmer for 5 minutes. Off the heat, blend in the file powder, blending until the desired thickness is reached. Taste for seasoning. Serve immediately over cooked rice.
I add a whole chicken, cut into pieces. Brown the chicken and use the chicken fat as part of the fat for the rouix.
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 122 (58%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 86.2mg||27 %|
|Sodium 240.5mg||8 %|
|Potassium 233.8mg||6 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 7g|
|Protein 13.5g||19 %|
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Calories per serving: 210
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