• 10/12 Nat'l Gumbo Day - 1

    From Dave Drum@1:229/452 to All on Sun Oct 10 22:27:38 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Non-okra (File') Gumbo
    Categories: Cajun, Poultry, Pork, Chilies
    Yield: 12 Servings

    3 1/2 lb Whole chicken
    1 1/2 lb Andouille sausage; sliced
    1 c White onions; chopped
    1/2 c Celery; chopped
    1/4 c Scallions; chopped
    1/4 c Bell pepper; chopped
    2 cl Garlic; minced
    1 Bay leaf
    1/2 ts Ground cayenne
    1/2 c Butter; softened
    1 ga Water
    Salt & pepper
    File powder

    In a 7 quart stock pot boil whole chicken until meat
    separates from bone.

    Remove meat and return bones and all organs except liver
    and simmer 1/2 hour to make stock. Strain and skim fat.
    Return stock to pot.

    Heat butter in cast iron skillet and add flour. Stir
    with wooden spoon until roux becomes dark brown. Add
    onions, celery, scallions and bell pepper. Saute for
    five minutes, then add to stock.

    In skillet, lightly brown chicken and andouille with
    garlic, cayenne, salt and pepper. Drain off fat from
    sausage and add meat to stock with one bay leaf. Simmer
    for one hour at a very low boil.

    Immediately before serving sprinkle with file powder
    and serve over bowl of rice.

    Recipe as prepared by John Whelan; Roxanne Enterprises
    New Orleans, Louisiana

    From: http://www.recipesource.com

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  • From Dave Drum@1:3634/12 to All on Mon Oct 10 14:10:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kosher Creole Seafood Gumbo
    Categories: Cajun, Soups, Seafood, Chilies
    Yield: 8 Servings

    1 lg Onion; chopped
    1/2 lg Bell pepper; chopped
    1 cl Garlic; chopped
    2 tb Vegetable oil
    2 tb Flour
    15 oz Can stewed tomatoes
    6 oz Can tomato paste
    2 ts Salt
    1 Bay leaf
    1/2 ts Chilli spice mix
    1/2 ts Basil leaves
    1 lb Trout filets
    10 oz Box frozen, sliced okra;
    - partially thawed
    1/2 lb Redfish filets
    3 c Water
    1 tb Worcestershire sauce
    3 c Hot cooked rice

    Saute veggies slightly in oil in dutch oven. Stir in
    flour; blend well. Add remaining ingreds. except fish,
    okra and rice. Simmer covered for 30 min. Remove bay
    leaf.

    Add fish and okra. Cover and simmer additional 10 min.
    or until okra is tender.

    Serve in soup bowls or plates over hot rice.

    Recipe may be easily doubled. Freezes well.

    Better next day.

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