Gumbo From the Gulf

Title:
Gumbo From the Gulf

Yield:
6 To 8

Categories:
Soups,
Meats,
Seafood,
Creole




Ingredients:





   1/3 c  Vegetable oil


     6 tb Flour


     2    Onions; chop fine


 1 1/2 c  Celery; chop fine


   1/4 c  Fresh parsley; chop


     1    Green bell pepper; chop


     4    Or more lg cloves garlic;


          -mince


     1    Bay leaf


    28 oz Can tomatoes w/juice


     6 c  Turkey, chicken or ham stock


          -with any meat from bones


    10 oz Frozen okra; thaw, chop


     2 lb Andouille sausage or shrimp


          -or crab


     1 pt Oysters


     3 tb Worcestershire sauce


     1 ts Hot pepper sauce


     3 ts Salt


          Gumbo-file powder; opt






 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. CHEF'S 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 vghc42a@prodigy.com.


 


 Sent to me by "Jack C. Elvis" 
so I could check


 them out for formatting errors, originally posted to Prodigy.


 


 By VGHC42A    WALDINE VAN GEFFEN    Time:    11:40 AM on Apr 23, 1997