There was a request for a recipe for "file gumbo"
File Gumbo is not a food, it's a seasoning. You might find it in the
spice aisle of the market under Gumbo File Powder. It's made from a
root and imparts a distinctive taste to Creole dishes.

Gumbo Creole Shrimp

2 tsps olive oil
1 clove garlic -- peeled and chopped
1/2 cup onion -- chopped
1/2 cup celery -- chopped
1/2 cup green bell pepper -- chopped
1/2 cup red bell pepper -- chopped
1 cup sliced okra --frozen
1 can tomatoes -- petite cut (14.5 oz)
1/8 tsp oregano
1/8 tsp thyme
1/8 tsp black pepper
1/8 tsp white pepper
1/8 tsp Tony Chachere's Cajun Seasoning
1 pinch gumbo file powder
1/2 pound shrimp -- peeled and deveined

Heat oil in a heavy saucepan. Saute garlic, onion, celery, green and
red pepper until soft. Add tomatoes and frozen okra. Cook until the
okra softens and is no longer slimy. Add tomatoes, oregano, thyme,
peppers and seasoning. Cover and simmer for 45 minutes until mixture
thickens. Add file powder and stir well. Simmer, covered for 2 minutes
and add shrimp. Cover and simmer for 2 minutes or until shrimp are
opaque. Do not overcook shrimp.

Serves 2. Serve over cooked rice. This is thicker than a traditional
gumbo which is more soupy. It gets its name from okra which is also
called "gumbo."




--
Janet Wilder

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