Paul Prudhommes Seafood Gumbo

Date: Sat, 17 Feb 1996 08:17:04 -0600 From: Judy Howle <howle@EbiCom.net> I thought some of yall who dont have his LOUISIANA KITCHEN cookbook might like to have these recipes and I already had them typed. I agree with everyone else who raves about his recipes. They cant be beaten! I have made the gumbo numerous times, and crawfish etouffee is one of the best things I have EVER eaten! I will have to type it later, though. And the blackened fish (I use catfish, BTW, cooked inside, sauteed really) is outstanding. In fact, I am making it tonight! Enjoy! My adaptation of: PAUL PRUDHOMMES SEAFOOD GUMBO. Heat oil and flour in microwave in heatproof glass bowl or meas. cup, on high, stirring every 2 min., until med-dark brown. Be very careful as this gets extremely hot!! If you are a traditionalist, make the roux in a skillet stirring constantly until me-dark brown. Put in large pot. Saute onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add broth, water, seasonings, garlic, okra, stirring well. Cook 1-3/4 hrs. Add sausage and cook 15 minutes. Add seafood and cook another 10 minutes. Serve over hot rice. CHILE-HEADS DIGEST V2 #243 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.