| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
American |
Soup |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 6 |
tb |
All-purpose flour |
| 1/2 |
c |
Diced celery |
| 1 |
sm |
Red or green pepper; diced |
| 1 |
|
Medium-size onion; chopped (up to) |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
qt |
Fish stock |
| 3 |
c |
Canned tomatoes; chopped |
| 6 |
oz |
Crabmeat; cleaned |
| 1/2 |
lb |
Small shrimp |
| 1 |
ts |
Thyme |
| 1/2 |
ts |
Cayenne powder |
| 1/4 |
ts |
Black pepper |
| 1 |
|
Bay leaf |
| 1 |
c |
Sliced okra |
| 1 |
tb |
Gumbo file |
INSTRUCTIONS
Melt butter in 4-quart saucepan over medium heat. Add flour & stir
frequently until roux becomes even chocolate brown w/out burning, about 20
minutes. Add celery, pepper, & onion to mixture. Simmer until vegetables
are tender. Add garlic & stir. Add fish stock, tomatoes, crab, shrimp,
thyme, cayenne, black pepper, bay leaf, & okra. Return to simmer & cook
until okra is tender, 45 minutes. Mix gumbo file with a little water to
make paste. Turn off heat under soup & stir file in. Remove bay leaf. Allow
to sit a few minutes before serving.
KING'S WHARF
MARRIOTT'S LINCOLNSHIRE RESORT,
LINCOLNSHIRE WINE:CHARDONNAY 78
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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