| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Seafood | Dutch | 12 | Servings | |
INGREDIENTS
| 1 | c | Vegetable oil |
| 1 | c | All-purpose flour |
| 2 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1/4 | c | Diced garlic |
| 1/2 | lb | Sliced andouille sausage 1 pound claw crab meat |
| 3 | qt | Shellfish stock |
| 2 | c | Sliced green onions |
| 1/2 | c | Chopped parsley |
| Salt and cayenne pepper to taste | ||
| 1 | ds | Louisiana Gold or other pepper sauce |
| 1 | lb | Shrimp; peeled and deveined |
| 1 | lb | Lump crab meat |
| 2 | Dozen shucked oysters; (reserve liquor) |
INSTRUCTIONS
Preparation time: 20 minutes Cooking time: 1 hour Louisianans buy more iron cookware than anyone, according to the Lodge foundry, and Folse, chef-proprietor of Lafitte's Landing restaurant near Baton Rouge, probably owns more than anyone else in Louisiana. He has a collection of 1,000 pieces, some dating to the 1700s, and has been known to stroll among customers telling them stories about the pots and pans he used to cook their dinner. So Folse was a natural choice to put together the cast-iron cookbook Lodge is publishing this year in celebration of its 100th anniversary. Here's his recipe for gumbo -- cooked in iron, naturally. In a 7-quart cast-iron Dutch oven, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until brown roux is achieved, about 10 minutes. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Saut=C0e 3 to 5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and saut=C0e an additional 2 to 3 minutes. Add claw crab meat and stir into roux. This will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook about 30 minutes. Stir frequently to prevent scorching. Add additional stock if necessary to retain volume. Add green onions and parsley and season to taste using salt, pepper and pepper sauce. Fold shrimp, lump crab meat, oysters and reserved oyster liquor into soup. Return to a low boil and cook about 5 minutes. Adjust seasonings and serve over hot cooked rice. Per serving: 376 calories, 22 grams fat, 115 milligrams cholesterol, 1,066 milligrams sodium. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 16, 1998
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