br>To assemble, ladle the gumbo into a bowl with rice.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Cook onion and red pepper in butter for 2 to 3 minutes.
Add flour and brown lightly.
Add water, tomatoes and gumbo file. Cover and simmer for 30 minutes.
Add okra, shrimp and oysters. Simmer for 10 to 15 minutes.
Season with salt and pepper.
Serve over cooked rice.
Just before serving, stir in gumbo file.
Serve over rice.
In a heavy pan, make a roux with shortening and flour.
When quite brown, add chopped onion and parsley.
Cook slowly until onion is well browned and very soft.
Add bay leaf, thyme and hot oyster liquor, then add hot water.
Simmer about 15 minutes.
Add drained oysters and continue cooking 5 minutes more.
Remove from heat and gradually stir in 2 tablespoons file.
Serve immediately over cooked rice in soup bowl.
Serves 6 to 8.
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
he light brown Cajun roux recipe but continue cooking until the
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
Put all but shrimp in crock-pot and stir well. Cover and cook on high 2 to 3 hours or until rice is tender. Add shrimp and cook on high 15 to 25 minutes until shrimp are cooked through. Add file to pot or sprinkle in gumbo bowls or cups. Serve immediately with oyster crackers.
our grocery, please refer to recipe # 3252 by Candie Yoder or
rom the top of the gumbo, turn the heat to high
d drain, reserving as much oyster liquor as possible. Also strain
Make a dark brown roux with oil and flour.
Add water; bring to a boil and cook until dissolved.
Reduce heat to medium and add tomatoes with chilies, celery, onions, bell pepper and garlic; chop enough shrimp to make 1 cup and add to gumbo.
Simmer on low heat for 3 hours.
Add remaining shrimp and simmer for 10 minutes. Add crab meat, oysters (and oyster liquid), salt, black pepper and cayenne pepper.
Simmer for another 10 minutes.
Serve over cooked rice in soup bowls.
eat you like in your gumbo.
Brown the sausage.
ot.
Add oysters and oyster liquor, and simmer 3 minutes
ater and all seasonings except gumbo file.
bring to a
he broiler and nap each oyster with about 1 tablespoon hollandaise
n one cup of oyster broth or oyster liquid from prepackaged oysters
hree quarts of fish stock (recipe below).
Allow the liquid
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.