Bucko, nice recipe. I'll bet the cream, which I've never seen in gumbo before, adds a nice softening effect. Your last sentence though "add file to taste" which follows serving over rice. Sounds like you're adding it on top, like pepper. Is that right?
Anyway, what a nice thing for you to make a Mothers Day dinner for Carole and her mother. Very cool. How's their situation, post-Katrina?
Randy Buckner wrote:Seafood Gumbo
Salt Pork – One package diced fine (about 4-6 ounces)
Okra – Three cups sliced
Onion – One large processed medium fine
Celery – Three stalks sliced thin
Green Bell Pepper – One large processed medium fine
Flour – 1/3 cup
Bacon grease – 1/3 cup
Tomatoes – Two cups processed medium fine
Oysters – Two dozen small (two small jars)
Chicken Stock – Six cups
Thyme – ½ teaspoon ground (double for leaves)
Marjoram – 1/8 teaspoon ground (double for leaves)
Basil – 1/8 teaspoon ground (double for leaves)
Oregano – 1/8 teaspoon ground (double for leaves)
Rosemary – 1/8 teaspoon ground (double for leaves)
Salt – 1 ½ teaspoons
Black Pepper – ½ teaspoon fresh ground
Cayenne (Red) Pepper – 1/8 teaspoon ground
Garlic – Two cloves pressed or diced fine
Parsley Leaves – Two tablespoons chopped fine
Bay Leaf – One large
Tabasco Sauce – Two dashes
Worcestershire Sauce – One teaspoon
Crab Meat – ½ pound
Shrimp – One pound 25-30 count (after peeling)
Fish Fillet – 1 ¼ pounds of white fish (cod, halibut) cut in ½” cubes
Cream – One cup
File – To taste
Fry salt pork until very crisp. Set aside in small bowl. Sauté the okra in the drippings for three to four minutes. Add the onion, celery and bell pepper and cook until tender (about five minutes). Drain well and set aside in a small bowl. Make a golden brown roux with the flour and bacon grease over medium heat, stirring constantly. Add back the onion/celery/pepper/okra to the roux and stir well. Add the tomatoes and stir well; cooking for two minutes. Add half of the chicken stock and stir well. Mix in all of the seasonings and stir until smooth. Add the rest of the chicken stock and stir well. Cover and simmer for one hour. Add the salt pork, crab, shrimp and fish cubes. Cook over medium heat for 10 minutes. Add the oysters and cook until the edges curl. Add the cream, stir well and remove from the heat – do not boil. Serve over rice, adding file to taste if desired.
Serve with a wine such as 2004 Domaine de la Pepiere Muscadet Sur Lie Cuvee Eden Vieilles Vignes. We had this combination last night – fantastic.
Randy Buckner wrote: Her family members are all rebuilt and back to their normal lives.
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