| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Soups, Cajun, Main dish | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Hot sausage |
| 1 | lb | Smoked sausage |
| 1 | Beef round | |
| Gumbo file | ||
| Green peppers | ||
| 1 | lg | Onion |
| Celery | ||
| Flour | ||
| 1 | lb | Pork links |
| 1 | lb | Italian sausage |
| 1 | Jar oysters | |
| Garlic | ||
| Parsley | ||
| Green onions | ||
| Salt & pepper | ||
| Water |
INSTRUCTIONS
Fry sausages, cool and cut into thin slices (pork links each into 3 pcs). Cut beef round into pieces. Fry pieces in large pot until meat iss brown and tender, remove meat. Chop all vegs., add to drippings in pot, saute until light brown. Add flour to make a roux. When roux is golden brown, add water, sausage and meat. Cook until meat and sausages are tender and gumbo thickens. Add oysters. Cook until tender. Add file 1/2 hr. before gumbo is finished. Serve over rice. The meat can be placed into deep pie shell and served as pot pie; drain off broth before placing meat in shell. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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