GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO )

GUMBO FILE AUX CHEVETTES (SHRIMP GUMBO ) image

Provided by ELAINE PARKER

Time 1h30m

Number Of Ingredients 14

1 lb shrimp cooked, peeled and deveined
1 pkg shrimp boil seasoning
6 Tbsp bacon grease
6 Tbsp flour with salt and pepper
1 bunch green onions
2 c chopped okra
1 can(s) rotel with chile peppers
1 medium bell pepper, chopped
2 stalk(s) celery, chopped
1 small onion , chopped
6 Tbsp cajun seasoning
1 pkg sausage links
3 slice bacon
3 clove garlic

Steps:

1. TAKE SHRIMP BOIL AND POT OF WATER AND BOIL SHRIMP. THIS ONLY TAKES 3 MINUTES OF BOILING AND DON'T OVERDO AS SHRIMP WILL GET TOUGH. TAKE SHRIMP OUT OF WATER AND SAVE THE WATER.
2. PEEL AND DEVEIN THE SHRIMP AND SET ASIDE.
3. PREP ALL YOUR VEGS. CHOP THE OKRA, BELL PEPPER, ONION, CELERY , AND GARLIC, CUT THE WHITE OFF THE GREEN ONION AND CHOP THAT AND PUT THE GREEN PART ASIDE. PUT ALL YOUR CHOPPED VEGS TOGETHER IN A BOWL . AND SET ASIDE.
4. NOW MAKE YOUR ROUX. IN HOT POT PUT IN YOUR BACON GREASE/DRIPPINGS AND GET HOT. ADD YOUR FLOUR A LITTLE AT A TIME WHISKING AS YOU BROWN. WHEN THE COLOR OF CAFE OLE ADD YOUR CHOPPED VEGS AND SWEAT IT A LITTLE.
5. NOW IS THE TIME TO ADD A LITTLE AT A TIME SOME OF THE WATER THAT YOU BOILED YOUR SHRIMP IN. JUST ENOUGH AT A TIME TO SLIGHTLY THIN YOUR ROUX. NOT WATERY BUT JUST ENOUGH FOR THE NEXT ADDS.
6. ADD YOUR CAN OF ROTEL AND YOUR TONY C'S OR CAJUN SEASONING. TO TASTE. YOU CAN ALSO ADD SOME DROPS OF TABASCO IF YOU LIKE. AS YOUR TASTE CALLS.
7. NOW ADD DOWN THE SIDE OF THE POT SO AS NOT TO SEPARATE THE ROUX THE CHOPPED SAUSAGE, BACON CHOPPED AND COOK A LITTLE WHILE STIRRING A LITTLE BIT.
8. AFTER A BIT YOU MIGHT NEED TO ADD MORE OF YOUR SHRIMP COOKING WATER SO IT DOES NOT SEIZE UP ON YOU. AFTER ABOUT 20 MINS YOU CAN ADD THE COOKED SHRIMP AND AFTER ABOUT 3 MINS OR SO TASTE ONE OF YOUR OKRA AND IF IT IS DONE YOUR GUMBO IS DONE.
9. THE GREEN TOPS OF THE GREEN ONIONS CAN BE CHOPPED AND USED AS GARNISH ON TOP OF GUMBO AS YOU SERVE IT.