bunyan's diabetic shrimp gumbo

How To Make bunyan's diabetic shrimp gumbo

• 1

  Crank the oven up to 350 let it pre heat for 15 mins
• 2

  Put the oil & flour in a heavy dutch oven, whisk to combine
• 3

  Put the dutch oven on the middle rack and let 'er go for an hour & a half, whisking every half hour
• 4

  Meanwhile back at the ranch, yank the heads off the shrimp, peel & devein them' putting the heads and shells in a 4 qt sauce pan
• 5

  Put the shrimp in a bowl & stick 'em in the fridge
• 6

  Add the 2 qts of water to the saucepan with heads & shells, bring it to a boil, then reduce the heat to low, and let this simmer for an hour or until it reduces by half
• 7

  Brown the andouille, drain & set aside for use in step 14
• 8

  After the stock has reduced, strain it into another container and 86 the heads & shells
• 9

  When the roux is done, pull it from the oven, set it on a burner and crank it to medium high heat
• 10

  Gently add the onions, celery, green peppers & garlic, cook for 7 mins. stirring constantly until the onions are translucent.
• 11

  Add the tomatoes, salt, black pepper, thyme, cayenne pepper & bay leaves, stir to combine
• 12

  Slowly add the shrimp stock whisking constantly
• 13

  Turn the heat down to low, cover, & simmer for 35 mins
• 14

  Turn off the heat, add the shrimp & sausage, stir to combine
• 15

  Add the file powder, stirring constantly
• 16

  Cover & let it sit for 15 minutes
• 17

  Serve over steamed brown rice
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