MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Verina's Northwest No-Okra Gumbo
Categories: Stews, Seafood, Vegetables, Rice, Chilies
Yield: 13 Servings

1 c Oil
1 c All-purpose flour
1 lb Onions; minced
1 lb Bell peppers; stemmed,
- seeded, minced
3 qt Fish broth; directions below
2 lb 26-30 per lb shrimp
2 lg (3 lb. ea) cooked Dungeness
- crabs, cleaned, cracked
1/2 lb Shelled, cooked Dungeness
- crab
1 1/2 lb Kielbasa; in 1" chunks
2 Jars (10 oz. ea) sm Olympic
- or Pacific oysters
Liquid hot pepper seasoning
1/4 c Chopped parsley
12 c (to 14 c)hot cooked long-
- grain white rice
Salt

Pour oil into a heavy 10" to 12" frying pan on medium-
high heat; when oil is hot (about 325ºF), add flour all
at once. Stir often until roux is a rich, deep caramel
color, 7 to 8 minutes. Off the heat, dump in the onions
and bell peppers all at once. Stir until foaming stops
and vegetables are soft, about 1 minute.

Meanwhile, in a 12 to 16 quart pan, bring broth to
boiling; stir in the hot roux. If made ahead, cover and
chill up until next day. Cover and reheat to simmering.

Devein shrimp in shell by sliding a thin wooden skewer
into back and under vein, then gently pulling vein out;
repeat in several places along back. Rinse shrimp; add
all at once to broth with crab in shell, crab meat,
sausage, and oysters (with liquid). Cover and simmer
very gently so flavors mingle, 15 to 30 minutes. Add 2
tablespoons hot pepper seasoning.

Transfer gumbo to a large serving bowl and sprinkle with
parsley. Ladle portions over rice in wide soup bowls. Add
liquid hot pepper seasoning and salt to taste.

Makes 12 to 14 servings.

Fish broth. Rinse well 1 pound cod or rockfish, about 4
pounds heads, bones, and trimmings from white-flesh fish
such as cod, rockfish, lingcod, sole, or halibut; put
into a 10 to 12 quart pan. Add 4 quarts water, 2 large
(about 1 lb. total) chopped onions, 4 dry bay leaves, 2
teaspoons black peppercorns, 2 bottles (8-oz. size) clam
juice, and 2 ribs celery (chopped). Bring to a boil,
cover, and simmer 5 to 6 hours.

Pour broth through a fine strainer into a large bowl;
discard residue. Boil on high heat, uncovered, until
reduced to 3 quarts. If made ahead, cover and chill up
until next day, or freeze for longer storage.

Makes 3 quarts.

Recipe by Sunset Publishing Corp. 1990

From: http://findarticles.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: File' Gumbo
Categories: Cajun, Soups, 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 pepper
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.

From: http://www.recipesource.com

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