Seafood file gumbo

Yield: 4 Servings

Measure Ingredient
¾ cup Margarine (not butter)
2 cups Chopped green bell peppers
2 cups Chopped celery
2 cups Chopped onion
1 \N Clove garlic; minced
1 \N Jalapeno pepper; diced
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Ground black pepper
1 teaspoon Dried thyme
1 teaspoon Fresh thyme
1 teaspoon Dried oregano
1 teaspoon Fresh oregano
3 tablespoons File powder
3 \N Bay leaves
2 teaspoons Paprika
5 cups Seafood stock (see recipe)
1 teaspoon Cayenne pepper or to taste
\N \N Tabasco sauce to taste
12 smalls Oysters
½ pounds Bay shrimp
½ pounds Crab meat
½ pounds White fish (cod or halibut) in bite-size pieces

Melt the margarine in a small soup pot. Add the bell peppers, celery, and onion. Saute over medium heat for 5 minutes. Add the garlic, jalapeno, seasonings, and spices. Cook for 5 minutes, stirring constantly. Be sure to scrape the bottom of the pan as the mixture will tend to stick. The thick scrapings from the pan bottom add to the texture and flavor of the gumbo.

Add SEAFOOD STOCK and bring to a boil. Reduce the heat and simmer for 45 minutes. Add the cayenne pepper and Tabasco sauce to taste, about 1 teaspoon of cayenne and 2 dashes of Tabasco. Just before serving, add the oysters, shrimp, crab, and white fish. Cover pot, turn off heat, and poach the seafood for 10 minutes. (The oil from the heated margarine will separate during cooking and should be skimmed from the surface of the gumbo before adding seafood.)

NEW ORLEANS CAFE

WEST 200TH SOUTH, SALT LAKE CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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