| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Pork & ham, Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Boiling water |
| 1/2 |
pt |
Cold roux |
| 1 |
pt |
Onions; chopped |
| 1/2 |
pt |
Celery; chopped |
| 1/2 |
pt |
Parsley; chopped |
| 1/2 |
pt |
Bell pepper; chopped |
| 1 1/2 |
lb |
Smoked sausage; ground or sliced |
| 4 |
lb |
Shrimp; peeled |
| 1 |
lb |
Crabmeat |
| 1 |
pt |
Oysters |
| 2 |
pt |
Oyster water |
|
|
Salt and pepper to taste |
|
|
Cayenne pepper to taste |
|
|
Tabasco sauce to taste |
|
|
File to taste |
| 3 |
c |
Rice; cooked |
INSTRUCTIONS
If roux is hot, dissolve in cold water. Boil for approximately 1/2 hour and
then add onions, celery, parsley and bell pepper and boil for an additional
1/2 hour. Add sausage, shrimp, crabmeat, oysters and oyster water. Add
seasonings. Boil for an additional hour at a low boil, turn off heat and
let stand for approximately 5 minutes. Skim excess fat and add file, if
desired, and serve over cooked rice. Makes 2 gallons. Festival: Bridge City
Gumbo Festival; October 13-15, 1995 Recipe: John Noel
Posted to MC-Recipe Digest V1 #200
Date: Thu, 15 Aug 1996 06:07:27 -0400
From: billspa@icanect.net (Bill Spalding)
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