(Avoid sticking.) Stir okra into gumbo and cook for another 15
he shrimp, crabmeat, okra, and gumbo file.
Cook/stir over
Gumbo should be a two day
then discard all solids.
GUMBO: Combine the cayenne, white and
egetable oil.
Add to gumbo and stir well for a
covered, for 10 minutes. Add seafood and parsley. Simmer, uncovered, about
salt, black pepper, bay leaves, seafood seasoning, and roux-thickened water
0 minutes before serving, add seafood and salt if necessary.
Combine all ingredients, except seafood.
Cook slowly for 1 1/2 hours.
Add seafood.
Cook slowly until done.
May eat over rice.
Serves 8 to 10.
up of the soup. Remove gumbo from heat and stir in
Melt 2 tablespoons of
margarine in saucepan; add flour and stir over heat until golden brown; set aside.
Melt 1/2 cup margarine separately; saute green peppers, onions and celery until tender.
Add tomatoes, stock, salt, pepper and garlic.
Bring to a boil.
Gradually stir in the flour mixture, stirring until well blended.
Simmer 15 minutes.
Add seafood and file; simmer 15 minutes more.
Served over rice is nice!
Serves 12 to 15.
Chop green onions, onions, celery, parsley, okra, and garlic. Place in large (4 qt.) soup pan.
Add remaining ingredients except seafood.
Cook on low heat 2-3 hours.
Cook seafood last.
Serve with rice in soup bowls.
Parboil seafood, reserving stock.
Make roux by browning flour in oil.
Add onion and garlic, stirring frequently until slightly wilted.
Add tomatoes, sauce, seafood stock and seasonings.
Stir well; simmer for about 20 minutes.
Add okra and additional stock or water, if necessary.
Bring to boil.
Add seafood; simmer another 10 minutes.
Serve over hot rice.
Brown flour in oil in large heavy pot slowly, stirring to make mahogany brown roux. Add chopped vegetables and saut until soft. Add tomato sauce, tomatoes, chicken stock, water, okra and seasoning. Stir and simmer about 45 minutes. Add seafood and cook another 20 to 30 minutes. Serve around scoop of hot rice. Offer file at table. Serves 8 to 10.
add all raw fish and seafood and the file powder.
0-15 minutes or until seafood is done.
Take out
Make roux using small amount of cooking oil and flour.
Let brown well. Add green peppers, onions and celery.
Add water and cook approximately 15 minutes. Add hot sausage, tomatoes, tomato paste and bay leaves. Season to taste with salt and pepper. Add okra, gumbo file, shrimp and crabs.
Cook for 30 minutes until done.
Melt butter in a saucepan; blend in flour and cook over low heat, stirring constantly until dark brown.
Add liquid, okra, tomatoes, onion, pepper, Tabasco sauce (optional), thyme and bay leaf.
Bring to a boil.
Then cover and simmer 30 minutes, stirring occasionally.
Add seafood and cook 10 to 15 minutes longer.
Remove bay leaf.
Serve in soup bowls with mound of hot rice in center.
Serves 6.
Serve over cooked rice. Sprinkle gumbo file over top. Serve with
Fry bacon and okra in the butter with a little flour until brown.
Reduce heat and add scallions, onions, bell pepper, celery, tomatoes, parsley, gumbo file, sugar, ketchup, salt and pepper and chicken stock.
Simmer for 30 minutes, stirring occasionally.
Add chicken, shrimp and crab meat.
Simmer 15 minutes more.
Serve over rice.
Makes 8 to 10 servings.