Yield: 12 Servings
|2 cups||Chopped onions|
|1½ cup||Chopped green bell peppers|
|1 cup||Chopped celery|
|1 cup||Chopped okra (optional)|
|2||Whole bay leaves|
|½ teaspoon||Red pepper|
|¾ cup||Vegetable oil|
|1 can||Chicken broth or shrimp stock (up to)|
|1 tablespoon||Minced garlic|
|½ pounds||Andouille or Polish sausage; cut up|
|2 pounds||Shrimp; deveined and shelled (can use heads and shells to make stock to replace chicken broth)|
Date: Sat, 17 Feb 1996 08:17:04 -0600 From: Judy Howle <howle@...>
I thought some of ya'll who don't have his LOUISIANA KITCHEN cookbook might like to have these recipes and I already had them typed. I agree with everyone else who raves about his recipes. They can't be beaten! I have made the gumbo numerous times, and crawfish etouffee is one of the best things I have EVER eaten! I will have to type it later, though. And the blackened fish (I use catfish, BTW, cooked inside, sauteed really) is outstanding. In fact, I am making it tonight! Enjoy! My adaptation of: PAUL PRUDHOMME'S SEAFOOD GUMBO.
Heat oil and flour in microwave in heatproof glass bowl or meas. cup, on high, stirring every 2 min., until med-dark brown. Be very careful as this gets extremely hot!! If you are a traditionalist, make the roux in a skillet stirring constantly until me-dark brown. Put in large pot. Saute onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add broth, water, seasonings, garlic, okra, stirring well. Cook 1-¾ hrs. Add sausage and cook 15 minutes. Add seafood and cook another 10 minutes. Serve over hot rice.
CHILE-HEADS DIGEST V2 #243
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .