💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › cajun › recipe11… captured on 2022-06-12 at 00:20:52.

View Raw

More Information

-=-=-=-=-=-=-



                               CREOLE GUMBO

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Ceideburg 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       sl           Bacon
   4                    Big onions, chopped fine
   4                    Garlic cloves, minced fine
   2                    Bay leaves
   2       tb           Finely minced green pepper
   1       t            Finely chopped fresh thyme
                        -or 1/2 teaspoon dried
   1 1/2   ts           Sugar
                        Salt, freshly ground black
                        -pepper to taste
   2       lb           Fresh okra, cut in 1/2-inch
                        -lengths
   2       tb           Oil
   1       lg           Ham bone, halved or
                        -quartered
     1/2   lb           Chicken wings
   1       lb           Boneless veal stew meat,
                        -cut in 1-inch cubes
     1/3   c            Chopped fresh parsley
   4                    Ripe tomatoes, peeled, cored
     1/2   ts           Tabasco sauce
     1/4   c            Worcestershire sauce
                        Juice 1/2 lemon
   2       lb           Fresh raw shrimp, shelled,
                        -deveined
   2       lb           Crab meat
   2       c            Fresh oysters with liquor
   1       t            File powder
                        Freshly cooked rice

  Cut the bacon pieces in half and put in a large soup
  kettle.  Place over low heat and cook bacon until it
  gives up it's fat, then remove, drain on paper towels
  and set aside.
  
  Add the onions to the bacon drippings in the kettle
  and cook over moderate heat until golden brown,
  stirring all the while.  Add garlic, bay leaves, green
  pepper, thyme, sugar, salt and pepper and cook slowly
  until green pepper is wilted.  Add cut okra to the
  kettle and cook for 5 minutes, stirring.
  
  Heat the oil in a large skillet and add the ham bone,
  chicken wings and veal cubes and cook over medium
  heat, stirring to brown meats on all sides. Pour off
  any excess fat ant add the meats and bones to the
  kettle.
  
  Pour a cup of water into the skillet and use a wooden
  spoon to loosen all the brown particles that cling to
  the bottom and sides.  Mix and pour this into the
  kettle.  Add the parsley, tomatoes, Tabasco and
  Worcestershire sauces and lemon juice.  Add the
  shrimp, crab, oysters (with their liquid) and reserved
  bacon.  Add enough water to cover all ingredients,
  bring the gumbo to a boil and turn off the heat. Stir
  in the file powder and stir to mix but do not boil
  again.  To serve, spoon a mound of cooked rice into
  the middle of each soup plate, then ladle the gumbo
  around the rice.
  
  San Francisco Chronicle, date unknown.
  
  Posted by Stephen Ceideburg; February 27 1991.
 


                   - - - - - - - - - - - - - - - - - -