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Use fresh ingredients when possible. When in a hurry, pre-chopped and frozen ingredients work fine.
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In a large heavy-bottomed pot (dutch oven), melt butter. Add oil and cook onions, celery, peppers, salt, and cayenne for about 10 minutes, stirring occasionally until very soft. Stir in bay leaves or powder.
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3
Stir roux in well until melted into the mixture. It may look a bit foamy. Add the water or stock and stir to blend. Simmer uncovered for 1 1/2 hours, stirring occasionally.
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4
Add the raw shrimp and cook for 15 minutes (if using frozen cooked shrimp, just move on to the next step).
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Add green onions and parsley and cook for 2 to 3 minutes. Remove from heat. Remove the bay leaves, if used.
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Serve over cooked rice with file' powder passed at the table. Serves 6.
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Note:
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Roux in a Jar:
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http://www.cajungrocer.com for Savoie's, Bootsie's roux
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http://www.virtualcajun.com for Kary's Dark Roux (what I use)
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11
HOMEMADE ROUX
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Roux has an odor resembling that of hazelnut or baked flour. The fat used in roux may be butter, shortening, lard, oil, or even bacon drippings.
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Combine fat with an equal amount of flour; 1/2 to 3/4 cup of each will make a good amount and any excess can be stored in the refrigerator. (Many cookbooks call for a little more fat than flour. 2/3 cup oil to 1/2 cup flour is a common ratio.)
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Melt the fat in a black or any heavy-bottomed skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring to remove lumps. Stir this mixture CONSTANTLY until chocolate brown (this may take 20 to 45 minutes); immediately remove from heat or add the called for in your recipe.
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If it burns even slightly, you must throw it out and start over again. There are good microwave and oven-made roux recipes on the internet. Making it in the oven is good for large quantities.
