| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Vegetables |
Atlanta |
Soups, Meats, Seafood, Creole, Wrv |
6 |
To 8 |
INGREDIENTS
| 1/3 |
c |
Vegetable oil |
| 6 |
tb |
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 |
tb |
Worcestershire sauce |
| 1 |
ts |
Hot pepper sauce |
| 3 |
ts |
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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