| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Italian |
Gumbo |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Green pepper; chopped |
| 2 |
c |
Celery; chopped |
| 2 |
c |
Onion; chopped |
| 1/2 |
c |
Garlic; chopped |
| 1 |
lb |
Andouille sausage; sliced |
| 1/4 |
c |
Olive oil |
| 2 1/2 |
lb |
Chicken; boiled & cubed |
|
|
Rich broth from cooking chicken, reduced to 2 cups |
| 2 |
c |
Canned italian tomatoes; chopped |
| 2 |
tb |
Oregano |
| 1/8 |
c |
Hot sauce |
| 2 |
tb |
Gumbo file |
|
|
Salt and pepper; to taste |
| 3 |
|
Bay leaf |
| 1/8 |
c |
Worcestershire sauce |
| 1 |
ds |
Kitchen bouquet; for dark base, optional |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Fat skimmed from mixture or shortening of your choice |
| 2 |
lb |
Okra; cut 1 inch thick |
|
|
Seafood in amounts of your choice: |
|
|
White fish in 1/2 inch cubes, oysters, whole blue crabs, scallops, shrimp, rock shrimp |
INSTRUCTIONS
In a large pot saute in olive oil the onions, peppers, celery, garlic and
sausage. When translucent add cooked chicken and oregano. Then add
tomatoes, chicken broth, bay leaves, gumbo file, worcestershire sauce,
salt, pepper, and hot sauce and bring to simmer. Add kitchen bouquet if
desired.
Brown the flour in a 325 degree oven until brown. Mix with fat from above
mixture to make roux. Add roux to the mixture and stir well. The mixture
should thicken to the consistency of a medium cream sauce. Let this simmer
10 minutes. (Then you can cool and divide this base into containers for
freezing, if desired.)
Bring base to a boil. Add all seafood except oysters. Bring back to a boil.
Reduce heat to simmer. Add oysters and okra. Let simmer for 10 minutes and
serve immediately on steamed rice.
Recipe by: Chef Eddie, Magnolia Grille, Apalachicola, FL
Posted to MC-Recipe Digest V1 #876 by shade <liveoak@polaris.net> on Oct
30, 1997
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