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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 530 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). | 2. Shell and devein the shrimp, reserve the shells. Place the shrimp in a covered bowl and refrigerate. Place the shells on a cookie sheet, and bake until the shells are dried and starting to brown on the edges. Turn off the oven. | 3. Make the stock: In a 8 quart pot, put 5 quarts of water, 4 carrots, 4 onions, and celery. Add 2 bay leaves, sliced garlic, parsley, cloves, 1 teaspoons black pepper, 1 tablespoon dried basil and 2 teaspoons dried thyme. Add the shrimp shells. Bring the stock slowly to boil. Reduce heat to a gentle simmer and cook 5 to 7 hours, replacing water as needed, 2 or 3 times, by pouring more water down side of pot. | 4. Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat and reduce stock to 2 to 3 quarts, or to your desired quantity (you will need 7 cups of this stock for this recipe). If clarity is desired, strain the stock through a cloth. | 5. In a small bowl, combine the ground red, white, and black peppers, paprika, thyme, oregano, bay leaf and salt and set aside. | 6. In a heavy pot, 5-quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery and green pepper. Turn heat to high. Stirring frequently, add garlic, file, hot pepper sauce, and the pepper-herb mixture. Cook for 5 minutes, stirring constantly. Add tomato sauce and stir as it reduces over high heat. Add 7 cups of the stock and bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. | 7. When ready to serve, add shrimp, oysters, and crabmeat. Cover and wait 5 minutes. Turn off heat and let stand for 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	pound	peeled deveined	385.3342	0.0	91.1202	2.312
water	5	quarts		-	-	-	-
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
onion	4		quartered	256.0	59.776	7.04	0.64
celery	1/2	bunch	sliced	32.32	5.9994	1.3938	0.3434
bay leaf	2			-	-	-	-
garlic	3	cloves	sliced	4.172	0.9257	0.1781	0.013999999999999999
parsley	2	sprigs		0.72	0.1266	0.0594	0.0158
clove	5			28.77	6.8806	0.6268	1.365
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
cayenne pepper	1/2	teaspoon	ground	2.862	0.5097	0.1081	0.1554
white pepper	1/2	tablespoon	ground	10.508	2.4357	0.3692	0.0753
black pepper	1/2	teaspoon	ground	5.773	1.4708	0.239	0.075
paprika	1 1/2	teaspoons		9.729	1.8627	0.4878	0.4447
thyme	1/2	teaspoon		1.6159999999999999	0.3912	0.08900000000000001	0.0269
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
crabmeat	16	ounces		439.7333	0.0	87.72	6.9813
bay leaf	1		crushed	-	-	-	-
salt	1	teaspoon		-	-	-	-
corn oil	3/4	cup		1471.5	0.0	0.0	163.5
onion	2	cups	diced	256.0	59.776	7.04	0.64
celery	2	cups	diced	32.32	5.9994	1.3938	0.3434
green bell pepper	2	cups	chopped	58.38	12.788	2.0016	0.7506
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
file powder	3	tablespoons		-	-	-	-
pepper sauce	2	teaspoons		-	-	-	-
tomato sauce	1 1/2	cups		-	-	-	-
oyster	1	pint	shucked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.