| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
Dutch |
Taste2 |
6 |
servings |
INGREDIENTS
| 3/4 |
c |
Vegetable oil |
| 3/4 |
c |
Flour |
| 2 |
c |
Chopped onions |
| 1 1/2 |
c |
Chopped green bell peppers |
| 1 |
c |
Chopped celery |
| 4 |
c |
Sliced okra -; (abt 1 1/2 lbs) |
| 1 |
tb |
Minced garlic |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Freshly-ground white pepper |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried oregano |
| 5 1/2 |
c |
Shrimp; crab, or fish stock |
| 1 |
c |
Peeled; chopped tomatoes |
| 1 |
lb |
Andouille sausage; cut 1/2" chunks |
| 2 |
lb |
Medium shrimp; peeled, deveined |
| 3 |
tb |
File powder |
|
|
(available in specialty food stores) |
INSTRUCTIONS
In a deep, heavy skillet, heat oil over high heat until just smoking.
Gradually add flour, whisking constantly until incorporated. Continue to
cook, whisking, until roux darkens to a rich, deep, nutty color.
Immediately add onions, green peppers, and celery and cook, stirring, 3
minutes. Add 3 cups of the okra, garlic, herbs and spices. Meanwhile, in a
large Dutch oven or heavy soup pot, bring stock to a vigorous boil. Spoon
roux a little at a time into boiling stock, stirring well after each
addition until dissolved and liquid has thickened. Reduce heat to a simmer
and add tomatoes and Andouille. Simmer 15 minutes, stirring frequently. Add
remaining 1 cup okra and continue to simmer 10 minutes more. Add shrimp and
continue to simmer 3 minutes, or until just cooked through. Before serving,
stir in file powder to thicken. This recipe yields 6 to 8 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4600 broadcast 04-27-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-06-1998
Recipe by: David Rosengarten
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