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| 4 Tasse | Mixed vegetables green pepper, onion celery |
| 1 Esslöffel | Garlic minced |
| 1/4 Teelöffel | cayenne pepper |
| 1/4 Teelöffel | black pepper |
| 1/4 Teelöffel | white pepper |
| 1/2 x ca. 30 g | thyme |
| 2 Esslöffel | tomato sauce |
| 1 1/2 x ca. 30 g | File powder |
| 1 x ca. 30 g | oregano |
| 1 x ca. 30 g | paprika |
| 1/2 Tasse | Seafood stock |
| 1 x ca. 450 g | Shrimp |
| 2 Teelöffel | paprika |
| 2 Teelöffel | Seasoned pepper |
| 1 1/2 Tasse | File gumbo (see recipe) |
| | Green onions - to garnish |
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File Gumbo: Saute vegetables in a little oil until soft and add garlic and file powder. Stir in the pepper and spices. Cook mixture for 5 minutes and stir in tomato sauce. Cook for 10 minutes and add seafood stock. Simmer until thickened and serve alone or use in Acadian shrimp dish.
Acadian Shrimp: Heat a heavy frying pan until very hot. Add the shrimp, paprika and seasoned pepper and saute quickly until shrimp just turns pink. Add the file gumbo to the pan and cook 1 minute or until heated through. Serve in a bowl garnished with green onion along with plenty of cornbread.
Serves 1 to 2.
Chef Randy Wilson, The Bayou, Calgary, Alberta Appeared in Calgary
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