Gumbo From the Gulf
Try this Gumbo From the Gulf recipe, or contribute your own. "Meats" and "Soups" are two of the tags cooks chose for Gumbo From the Gulf.
Yield: 6 Ready in 1 hours
favorite of 4 people 2 people want to try
|Gumbo-file powder; opt|
|1 Green bell pepper; chop|
|4 lg clovesgarlic; Or more|
|1 1/2 cCelery; chop fine|
|1 Bay leaf|
|6 cTurkey stock; or chicken or ham stock|
|10 ozFrozen okra; thaw, chop|
|3 tbWorcestershire Sauce|
|1/3 cVegetable oil|
|2 Onions; chop fine|
|1/4 cFresh parsley; chop|
|2 lbAndouille sausage; or shrimp|
|1 28-oz cantomatoes; w/juice|
|1 tsHot pepper sauce|
Gumbo From the Gulf Preparation
ROUX-Heat oil in heavy cooking pot. Stir flour into oil until smooth. Cook slowly, about 20 minutes, until browned. Watch carefully and stir often. Stir in onion, celery, parsley, pepper and garlic. Brown gently. Add bay leaf, tomatoes and stock. Simmer 1 hour or more. Add okra and preferred ingredients: Brown andouille sausage and cut in chunks before adding. Crab and oysters need a short cooking time. Stir into pot about 15 minutes before serving. Shrimp should first be boiled or steamed with desired seasoning and then added to cooked gumbo about 5 minutes before serving. Add Worcestershire and hot pepper sauce. Salt and pepper to taste. Stir well and serve on steamed rice. Platter of rice surrounded with chopped parsley is very attractive. 1/2 ts gumbo-file powder per bowl may be used at serving time to thicken if needed. CHEFS NOTE: For shrimp stock simmer fresh shrimp shells in water to cover - easy, fast and a flavorful substitute for meat stock. Source: Emory Seasons Cookbook. The Access Atlanta Cookbook. MM Waldine Van Geffen email@example.com. Sent to me by "Jack C. Elvis"
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