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SEAFOOD GUMBO 1 recipe roux 2 large onions, finely chopped 2 large garlic cloves, finely chopped 1 bell pepper, finely chopped 1 pt. fresh oysters 2 lb. peeled shrimp 2 to 3 crabs in pieces (discard back shell) gumbo file salt 2 tsp. pepper sauce 3 c. dry white wine 3 c. water 2 Tbsp. Worcestershire sauce 1/2 box frozen okra (discard ends and slice) Make the roux. Add chopped onions, garlic and bell pepper. Keep stirring so that mixture will not burn. Add equal parts wine and water. This mixture should have a thicker consistency than a soup; add additional water if needed. Add hot pepper sauce and Worcestershire sauce. Boil. Add raw shrimp, oysters and sliced okra. Cook over a slow fire for 2 hours. Boil crabs. Discard back shell and break into pieces, bodies and claws. Add the bodies and claws to the gumbo and serve with rice and file powder. Note: File powder is made from the leaves of the sassafras tree. The file serves to thicken the gumbo after it has been cooked. Put the file in the gumbo at the time you serve the gumbo. Roux: 1 1/2 c. sifted flour 1 small can tomato sauce 1 small can tomato paste 3/4 c. oil (olive preferred) Cover the bottom of a heavy 5 to 6 quart pot with oil. Heat the oil and add the flour. Cook the flour slowly, stir- ring continuously. The flour should be very dark brown, but not burned. The secret to good roux is to cook it slowly to remove the floury taste and to insure. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |