| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
Polish |
Seafood |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped onions |
| 1 1/2 |
c |
Chopped green bell peppers |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped okra (optional) |
| 2 |
|
Whole bay leaves |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Red pepper |
| 1/2 |
ts |
Thyme |
| 1/4 |
ts |
Oregano |
| 3/4 |
c |
Vegetable oil |
| 3/4 |
c |
Flour |
| 1 |
cn |
Chicken broth or shrimp stock (up to) |
| 5 |
c |
Water |
| 1 |
tb |
Minced garlic |
| 1 |
|
Dozen oysters |
| 3/4 |
lb |
Crabmeat |
| 1/2 |
lb |
Andouille or Polish sausage; cut up |
| 2 |
lb |
Shrimp; deveined and shelled (can use heads and shells to make stock to replace chicken broth) |
INSTRUCTIONS
SPICES
ROUX
REMAINDER
Date: Sat, 17 Feb 1996 08:17:04 -0600
From: Judy Howle <howle@EbiCom.net>
I thought some of ya'll who don't have his LOUISIANA KITCHEN cookbook might
like to have these recipes and I already had them typed. I agree with
everyone else who raves about his recipes. They can't be beaten! I have
made the gumbo numerous times, and crawfish etouffee is one of the best
things I have EVER eaten! I will have to type it later, though. And the
blackened fish (I use catfish, BTW, cooked inside, sauteed really) is
outstanding. In fact, I am making it tonight! Enjoy! My adaptation of: PAUL
PRUDHOMME'S SEAFOOD GUMBO.
Heat oil and flour in microwave in heatproof glass bowl or meas. cup, on
high, stirring every 2 min., until med-dark brown. Be very careful as this
gets extremely hot!! If you are a traditionalist, make the roux in a
skillet stirring constantly until me-dark brown. Put in large pot. Saute
onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add
broth, water, seasonings, garlic, okra, stirring well. Cook 1-3/4 hrs. Add
sausage and cook 15 minutes. Add seafood and cook another 10 minutes. Serve
over hot rice.
CHILE-HEADS DIGEST V2 #243
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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