| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Cajun | Cajun, Main dishes, Seafood, Soups & ste | 8 | Servings |
INGREDIENTS
| 5 | tb | Oil |
| 5 | tb | Flour |
| 2 | Onions, diced | |
| 1 1/2 | c | Celery, diced |
| 1 | Clove garlic, minced | |
| 1 | lg | Can tomatoes, diced |
| 1 | sm | Can tomato sauce |
| 6 | c | Water |
| 3 | ts | Salt |
| 1 | ts | Pepper |
| 1 | tb | Gumbo file (ground sassafras leaves) |
| 1 | lb | Frozen okra, cut in 1/2 inch slices |
| 3 | tb | Worcestershire sauce |
| Cayenne pepper, to taste | ||
| 1 | lb | Shrimp, boiled and peeled |
| 1 | lb | Crabmeat (do NOT use imitation stuff) |
| 1 | pt | Oysters |
| 2 | c | Ham, chopped |
| 2 | c | Sausage, cooked, sliced and drained |
INSTRUCTIONS
CHOOSE TWO MEATS Brown flour in oil until golden or darker. Add onions, celery and garlic and simmer for five minutes, stirring constantly. (Might need to add a little water.) Add tomatoes, tomato sauce, water, salt, pepper, file, okra, worcestershire, cayenne and meats. Be careful with cayenne. It can become hot in a hurry! Simmer for several hours. Serve in soup bowls over steamed rice. Recipe by: Mary Ann Chandler Posted to EAT-L Digest 21 Feb 97 by Chandler <w.ma.chandler@WORLDNET.ATT.NET> on Feb 22, 1997.
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