Mary ann's gumbo
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Oil |
| 5 | tablespoons | Flour |
| 2 | Onions, diced | |
| 1½ | cup | Celery, diced |
| 1 | Clove garlic, minced | |
| 1 | large | Can tomatoes, diced |
| 1 | small | Can tomato sauce |
| 6 | cups | Water |
| 3 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | tablespoon | Gumbo file (ground sassafras leaves) |
| 1 | pounds | Frozen okra, cut in 1/2 inch slices |
| 3 | tablespoons | Worcestershire sauce |
| Cayenne pepper, to taste | ||
| 1 | pounds | Shrimp, boiled and peeled |
| 1 | pounds | Crabmeat (do NOT use imitation stuff) |
| 1 | pint | Oysters |
| 2 | cups | Ham, chopped |
| 2 | cups | Sausage, cooked, sliced and drained |
Directions
CHOOSE TWO MEATS
Brown flour in oil until golden or darker. Add onions, celery and garlic and simmer for five minutes, stirring constantly. (Might need to add a little water.) Add tomatoes, tomato sauce, water, salt, pepper, file, okra, worcestershire, cayenne and meats. Be careful with cayenne. It can become hot in a hurry! Simmer for several hours. Serve in soup bowls over steamed rice.
Recipe by: Mary Ann Chandler
Posted to EAT-L Digest 21 Feb 97 by Chandler <w.ma.chandler@...> on Feb 22, 1997.