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      RECIPE TITLE "Gumbo" Author: Clark

    yields5/6 people timeca. 30 min. difficultydifficult

      RECIPE INGREDIENTS

    • 2 Tbs oil;
    • 2 Tbs flour; roux;
    • one diced onion,
    • one green pepper,
    • 2/3 stalks of celery;
    • 2 cloves of garlic, minced;
    • mix of thyme, oregano, basil, red (cayenne) pepper, black pepper, and white pepper;
    • fresh chopped parsley;
    • chopped green onion;
    • 1 Tbs of Worcestershire sauce;
    • Tabasco;

      RECIPE METHOD

    1. Start with oil and flour. Heat the oil in the bottom of your soup pot, then add the flour. Stir the flour briskly and brown the roux. It's faster to do over high heat BUT it's easier to mess it up.
    2. Take it off the heat if it gets too hot until it cools down. As soon as the roux is medium to dark brown , throw in your diced onion, green pepper, and celery. These should stop the roux from cooking. Stir around. Garlic can go in now, too. Let cook till the vegetables get soft, a couple of minutes.
    3. The heat can go to medium now. The seasoning mix of thyme, oregano, basil, red (cayenne) pepper, black pepper, and white pepper can be thrown in when the vegetables get soft. About 2tsp to a 1Tbs each of the herbs, 1/4 to 1/2 tsp each of the peppers.
    4. This is also the time to add some fresh chopped parsley and some chopped green onion.
    5. You should also add the Worcestershire sauce (sp?) and Tabasco to taste.
    6. Break: Gumbo can be based on any number of things. Seafood is classic, with shrimp, oysters, crab, or fish in any combination. Chicken can also serve as a base. Sausage is almost mandatory,a good smoked sausage will do. (Turkey) Ham can go in. I've even made a seven-steak gumbo. If you're gonna add chicken, you should have browned the diced chicken in the oil, then removed it before you made the roux. The diced chicken, sausage, and/or ham should go in now. The seafood goes in after the stock.
    7. Back to the gumbo, now that you've added any meat you want, you should let it get warm and lightly browned in the roux mixture, then it's time to add the stock. If this is a seafood gumbo, you should use a seafood stock. If you've crab, shrimp, or fish to add, the shells and/or bones should have been used to make a rich stock earlier.
    8. Oyster liquor is added if available. You'll want like four cups or so. If you're using sausage, ham, and/or chicken, the bones of the chicken that you diced should have been subjected to the same procedure to make a stock. The richer, the better.
    9. You can always use some beer or wine to add more flavor. Avoid, if at all possible, the store bought stock. Anyways, add the four cups of stock. Or, if you want, make the roux/vegetable mixture in a skillet and add to the already heated stock in the soup pot. Now, if you've got them, add shrimp, crab, fish, oysters, clams, whatever. Simmer for an hour or so.
    10. Serve some rice in a bowl, ladle gumbo over it. Voila'.

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