| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables |
Atlanta |
Creole, Meats, Seafood, Soups, Wrv |
6 |
To 8 |
INGREDIENTS
| 1/3 |
c |
Vegetable oil |
| 6 |
T |
Flour |
| 2 |
|
Onions, chop fine |
| 1 1/2 |
c |
Celery, chop fine |
| 1/4 |
c |
Fresh parsley, chop |
| 1 |
|
Green bell pepper, chop |
| 4 |
|
Or more lg cloves garlic |
|
|
mince |
| 1 |
|
Bay leaf |
| 28 |
oz |
Can tomatoes w/juice |
| 6 |
c |
Turkey, chicken or ham stock |
|
|
with any meat from bones |
| 10 |
oz |
Frozen okra, thaw chop |
| 2 |
lb |
Andouille sausage or shrimp |
|
|
or crab |
| 1 |
pt |
Oysters |
| 3 |
T |
Worcestershire sauce |
| 1 |
t |
Hot pepper sauce |
| 3 |
t |
Salt |
|
|
Gumbo-file powder, opt |
INSTRUCTIONS
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. 1/2 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@prodigy.com. Sent to
me by "Jack C. Elvis" <jackelvis@moonlink.net> 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
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