SEAFOOD
GUMBO
This is dedicated to Glenda and her husband |
| INGREDIENTS |
|
1/2 lb. or more filet of catfish, trout or redfish
|
| 2
lbs. shrimp, peeled and deveined |
1/2 pint of shelled oysters |
| 2
cups chopped onion |
1
cup chopped celery |
|
Gumbo File |
1/2 teaspoon finely chopped parsley |
| 1
gallon water |
4
cloves minced garlic |
| salt,
black and red pepper to taste |
INSTRUCTIONS
for Roux |
| 1
- 1/2 cups cooking oil |
1
- 1/2 cups flour |
| Place
cooking oil in heavy iron pot over medium heat.
When oil is hot, stir flour in a little at a time,
blending thoroughly with each addition. Lower heat.
It is very important that you keep stirring constantly.
After all of the flour has been combined with the
oil, turn fire down very low and cook until golden
brown, stirring constantly. Pour the mixture into
another container and continue as follows: |
|
|
INSTRUCTIONS
for Gumbo |
| Add
onions and celery to roux. Cook until onions are
wilted and then add water and garlic. Cook in heavy
uncovered pot over medium heat for one hour and
season to taste with salt, black and red pepper.
Add shrimp, parsley and fish to mixture; cook another
10 - 15 minutes then add oysters to the mix and
let come to a boil. Serve in soup plates with cooked
rice. Sprinkle a dash of Gumbo File on each dish,
if desired. Serves 6. |
