| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
New Orleans |
Soup |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Margarine (not butter) |
| 2 |
c |
Chopped green bell peppers |
| 2 |
c |
Chopped celery |
| 2 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
|
Jalapeno pepper; diced |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper |
| 1 |
ts |
Ground black pepper |
| 1 |
ts |
Dried thyme |
| 1 |
ts |
Fresh thyme |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Fresh oregano |
| 3 |
tb |
File powder |
| 3 |
|
Bay leaves |
| 2 |
ts |
Paprika |
| 5 |
c |
Seafood stock (see recipe) |
| 1 |
ts |
Cayenne pepper or to taste |
|
|
Tabasco sauce to taste |
| 12 |
sm |
Oysters |
| 1/2 |
lb |
Bay shrimp |
| 1/2 |
lb |
Crab meat |
| 1/2 |
lb |
White fish (cod or halibut) in bite-size pieces |
INSTRUCTIONS
Melt the margarine in a small soup pot. Add the bell peppers, celery, and
onion. Saute over medium heat for 5 minutes. Add the garlic, jalapeno,
seasonings, and spices. Cook for 5 minutes, stirring constantly. Be sure to
scrape the bottom of the pan as the mixture will tend to stick. The thick
scrapings from the pan bottom add to the texture and flavor of the gumbo.
Add SEAFOOD STOCK and bring to a boil. Reduce the heat and simmer for 45
minutes. Add the cayenne pepper and Tabasco sauce to taste, about 1
teaspoon of cayenne and 2 dashes of Tabasco. Just before serving, add the
oysters, shrimp, crab, and white fish. Cover pot, turn off heat, and poach
the seafood for 10 minutes. (The oil from the heated margarine will
separate during cooking and should be skimmed from the surface of the gumbo
before adding seafood.)
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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