| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Shrimp |
| 8 |
oz |
Turkey sausage; casing removed |
| 2 |
md |
Onions; minced |
| 2 |
md |
Green bell peppers; diced |
| 1 |
lb |
Okra; cut into quarters |
| 2 |
|
Whole jalapeno peppers; minced |
| 1/4 |
ts |
Gumbo file |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
ts |
Fresh thyme; finely chopped |
| 3/4 |
c |
Dark Roux |
| 6 |
c |
Shrimp stock |
| 3/4 |
c |
Canned peeled tomatoes; chopped |
| 6 |
|
Whole blue crabs |
| 1 |
lb |
Jumbo lump crabmeat |
| 3 |
tb |
Parsley; flat leaf |
INSTRUCTIONS
Shell and devein shrimp, leaving tail sections intact; reserve shells for
stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium
heat until all the heat has been rendered, about 8 minutes. Mix in onions,
green peppers, okra, jalapeno and file. Cook until onions have softened,
about 10 minutes. Add salt, pepper and thyme. Reduce heat to low, cook 5
minutes more. Set aside. In a stockpot, melt the Dark Roux over medium
heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour
hot stock over roux, whisking to combine well. Cook over medium-high heat
until mixture thickens, 6 to 8 minutes. Reduce heat to low and add reserved
sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let cool
for 1 hour. If using whole crabs, cut them in half lengthwise and add to
gumbo. Cook 2 to 3 minutes. Add shrimp and cook 3 to 4 minutes or until
opaque. Add crabmeat and parsley and cook 2 to 4 minutes. Season to taste.
Serve hot over Dirty Rice.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”