Re: Carol's Shrimp Gumbo
By: Ben Collver to All on Thu Mar 14 2024 10:31 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Carol's Gumbo
Categories: Cajun, Gumbo, Shrimp, Soups
Yield: 1 Batch
15 oz Can diced tomatos with
-chiles; undrained
1 1/3 c Shrimp stock
2 tb Browned flour
2 tb Bacon fat
1/2 Red onion; chopped
1/2 Portabello cap
5 oz Okra
4 Mini-peppers (bell, yellow,
-red and orange)
5 cl Garlic; thin sliced
1 tb Worchestershire sauce
Bay leaf
6 oz Crawfish tails
4 oz Peeled shrimp (smaller
-count)
1 ts Cajun seasoning (Tony
-Cachachere)
1 1/2 c Cooked rice
This recipe is Cajun and one of my favorites. It's infuences are
African American, Native American, and creole. It has as many
versions as there are cooks. For example, it may or may not include
any of the following: Crawfish (peeled tails or whole), shrimp,
alligator, snake, shrimp, chicken or pork sausage. It is normally
tomato based but can be fish broth based with a deep roux that is
just short of burned white flour.
Most call for hot peppers, like habaneros are common. I went for
milder cubanelles and a tomato based version backed by a fish stock.
Came out really nice!
Recipe by Carol Shenk <cshenk@virginia-beach.net>
Recipe FROM: <news:AzGdneJs561G_JL4nZ2dnZfqn_SdnZ2d@giganews.com>
<news:rec.food.cooking/1482222>
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Grin! Catagories and title edited but yes, that's me.
Here's another Brisket.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Corned Beef Brisket with Vegetables and Horseradish
Categories: Main dish, Pressure
Yield: 6 Servings
-Sue Woodward
MMMMM------------------PRESSURE COOKER COOKBOOK-----------------------
4 c -Water
2 1/2 lb Corned beef brisket, point
-cut
3 cl Garlic; quartered
2 Bay leaves
4 Carrots; cute into 3" pieces
1 Head cabbage; cut into 6
-wedges
6 Potatoes; peeled & quartered
3 Turnips; peeled & quartered
MMMMM---------------------HORSERADISH SAUCE--------------------------
1/3 c Prepared horseradish
1 ts Prepared mustard
1/4 c Sour cream
1 tb Lemon juice
2 cl Garlic; crushed
2 tb Green onions; minced, green
-part only
1 ts Sugar
1/2 ts Salt
1/8 ts White pepper
Pour water into pressure cooker. Add brisket. Over high heat, bring
water to a rolling boil. Skim residue from surface. Add garlic and
bay leaves. Secure lid. Over high heat, develop steam to high
pressure. Reduce heat to maintain pressure and cook 1 hr. and 15
mins. Release pressure accdg. to manufacturer's directions. Remove
lid.
Add vegetables to brisket and liquid, stirring gently. Secure lid.
Over high heat, develop steam to high pressure. Reduce heat to
maintain pressure and cook 6 mins. Release pressure accdg. to
manufacturer's directions. Remove lid.
Prepare Horseradish Sauce. Transfer vegetable to a platter. Slice
brisket across the grain and arrange slices on a platter. Serve with
Sauce.
Horseradish Sauce - combine horseradish, mustard, sour cream, and
lemon juice in a bowl; blend thoroughly. Add garlic, green onions,
sugar, salt, and pepper and mix well. Serve sauce with corned beef,
roast beef, or roast pork.
Author - Toula Patsalis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)