Ingredients
2 Tbsp. oil
3 Tbsp. flour
1 qt. chicken broth
1 qt. water
3 slices bacon, diced
2 large onions, chopped
2 cloves garlic, crushed
dash of cayenne
dash of Worcestershire
2 lb. raw shrimp, shelled and deveined
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Heat oil in heavy saucepan. Stir in flour; cook until lightly browned. Gradually stir in broth; set aside. Saute bacon in soup kettle until crisp. Add onions, garlic, green pepper, okra and tomatoes. Cover; cook, stirring occasionally, until onions are golden. Stir liquids into vegetable mixture. Add all seasonings. Bring to a boil; cover and simmer for 2 hours. About 30 minutes before serving, add seafood and salt if necessary. Cook slowly, adding file powder right before removing from heat. Serve on mound of rice. May be prepared up to adding seafood and frozen. Serves 8.
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Professional-grade blender — silky purees, hot soups, nut butters