Gumbo from the gulf

Yield: 6 To 8

Measure Ingredient
⅓ cup Vegetable oil
6 tablespoons Flour
2 \N Onions; chop fine
1½ cup Celery; chop fine
¼ cup Fresh parsley; chop
1 \N Green bell pepper; chop
4 \N Or more lg cloves garlic; mince
1 \N Bay leaf
28 ounces Can tomatoes w/juice
6 cups Turkey, chicken or ham stock with any meat from bones
10 ounces Frozen okra; thaw, chop
2 pounds Andouille sausage or shrimp or crab
1 pint Oysters
3 tablespoons Worcestershire sauce
1 teaspoon Hot pepper sauce
3 teaspoons Salt
\N \N Gumbo-file powder; opt

ROUX-Heat oil in heavy cooking pot. Stir flour into oil until smooth. Cook slowly, about 20 minutes, until browned. Watch carefully and stir often.

Stir in onion, celery, parsley, pepper and garlic. Brown gently. Add bay leaf, tomatoes and stock. Simmer 1 hour or more. Add okra and preferred ingredients: Brown andouille sausage and cut in chunks before adding. Crab and oysters need a short cooking time. Stir into pot about 15 minutes before serving. Shrimp should first be boiled or steamed with desired seasoning and then added to cooked gumbo about 5 minutes before serving.

Add Worcestershire and hot pepper sauce. Salt and pepper to taste. Stir well and serve on steamed rice. Platter of rice surrounded with chopped parsley is very attractive. ½ ts gumbo-file powder per bowl may be used at serving time to thicken if needed. CHEF'S NOTE: For shrimp stock simmer fresh shrimp shells in water to cover - easy, fast and a flavorful substitute for meat stock. Source: Emory Seasons Cookbook. The Access Atlanta Cookbook. MM Waldine Van Geffen vghc42a@....

Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By VGHC42A WALDINE VAN GEFFEN Time: 11:40 AM on Apr 23, 1997

Similar recipes