INGREDIENTS

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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