| 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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