| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Canadian |
Poultry, Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; chopped |
| 1/4 |
c |
Scallion; chopped |
| 1/4 |
c |
Green Bell Pepper; chopped |
| 1/4 |
c |
Celery; chopped |
| 1/4 |
c |
Okra; sliced |
| 1 |
|
Clove Garlic; minced |
| 1 |
ts |
Fresh Parsley; minced |
| 2 |
tb |
Dry Brown Roux |
| 2 |
c |
Water |
| 1 |
|
Bay Leaf |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Black Pepper |
| 1 |
pn |
Cayenne |
| 1 |
|
Blue Crab; cleaned & quartered |
| 4 |
oz |
Cooked Chicken Breast; cut nto 1/2" cubes |
| 1 |
c |
Hot Rice; cooked |
INSTRUCTIONS
Put the onion, scallion, bell pepper, celery, okra, garlic, and parsley in
a saucepan and cook while stirring for 5 minutes. Stir in the dry roux and
slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne and
bring to a boil, then reduce to a simmer. Add the crab and the chicken,
cover the pot, and continue simmering for 30 minutes.
TO SERVE: Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in
the center of each. Serve immediately.
NOTE: Since the roux is made before you start the gumbo (always be sure
that it is), there are no tricks to getting this right. The preparation is
as simple as it sounds and as delicious as some far more complicated
preparations.
VARIATIONS: There are as many different preparations of gumbo as there are
cooks. Make your own substitutions and calculate the dietary differences by
using the Dietary Analysis published by both the Canadian and U. S.
Governments. Remember though, keep it light!
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 02, 1998
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”