Jim Coleman Recipes
Mardi Gras Shrimp Gumbo
In a medium-size pan, melt butter and add flour while mixing with whisk to form a roux; reserve.
In a large soup pot, sauté peppers, onions, and celery until translucent.
Add shrimp, scallops, Tabasco, shrimp and ham bouillon, Worcestershire sauce, corn, okra, diced tomatoes, and water.
Cut smoked sausage into bite size coins and add to pot. Simmer for one hour and add the roux. Simmer until roux cooks out (no lumps and gumbo has thickened).
Turn off heat and add gumbo file. Mix thoroughly.
Adjust flavor to liking and let sit for 20 to 30 minutes for flavor to come out. Ladle into bowls and garnish with fresh chopped parsley.