Chicken & Andouille Sausage Gumbo
INGREDIENTS:
-=STOCK=- 1 ts Pepper, white
4 qt Seafood stock* 1 ts Pepper, black
-=VEGETABLES=- 5 Bay leaves, imported
1/2 c Oil 2 ts Thyme, dried, leaves
6 c Okra, sliced 2 ts Basil, dried, leaves
3 1/2 lb Tomatoes, canned 2 ts Oregano, dried, leaves
2 c Onion, chopped -=ROUX, ETC.=-
1 c Celery, chopped, with 3 c Roux, dark, (from 1 1/2 c.
-leaves -oil; 1 1/2c. flour)
1 c Peppers, bell, chopped 1 lb Crab, claw meat
2 tb Garlic, chopped 3 lb Shrimp, small to medium,
2 tb Vinegar -peeled
-=SEASONINGS=- 1 Doz oysters
1 tb Salt 1 c Onions, green, chopped
1 ts Cayenne -=file` powder
-=STOCK=- 1 ts Pepper, white
4 qt Seafood stock* 1 ts Pepper, black
-=VEGETABLES=- 5 Bay leaves, imported
1/2 c Oil 2 ts Thyme, dried, leaves
6 c Okra, sliced 2 ts Basil, dried, leaves
3 1/2 lb Tomatoes, canned 2 ts Oregano, dried, leaves
2 c Onion, chopped -=ROUX, ETC.=-
1 c Celery, chopped, with 3 c Roux, dark, (from 1 1/2 c.
-leaves -oil; 1 1/2c. flour)
1 c Peppers, bell, chopped 1 lb Crab, claw meat
2 tb Garlic, chopped 3 lb Shrimp, small to medium,
2 tb Vinegar -peeled
-=SEASONINGS=- 1 Doz oysters
1 tb Salt 1 c Onions, green, chopped
1 ts Cayenne -=file` powder
1) *Make seafood stock from shrimp heads and shells,crab bodies, fish carcasses or all of the above, substituting ham hocks,chicken backs,or necks, or other meats depending on availability. (Forthe 4 quartsof stock you will need about 4 pounds of shells, bonesand meat.)Bring to a boil, lower heat and simmer several hours. Strain thestock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at leastan hour.)
2) Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about 1/2hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture. Veryslowly blend the stock into the mixture. Simmer about 1 hour.
4) Add crab and shrimp and simmer 10 to 15 minutes.Addoysters and simmer about 5 minutes. Add green onions. Serve overrice with file`powder added to taste at the table. (File` powder shouldnot be cooked.) From the files of Al Rice, North Pole Alaska. Feb 1994 Submitted
2) Cook okra in the oil in a large, heavy pot overmedium heat, stirring and scraping until some of the sliminess isgone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers,vinegar, the seasoning and herb mix and cook over low to medium heatfor about 1/2hour, stirring and scraping often.
3) Blend the roux into the okra and tomato mixture. Veryslowly blend the stock into the mixture. Simmer about 1 hour.
4) Add crab and shrimp and simmer 10 to 15 minutes.Addoysters and simmer about 5 minutes. Add green onions. Serve overrice with file`powder added to taste at the table. (File` powder shouldnot be cooked.) From the files of Al Rice, North Pole Alaska. Feb 1994 Submitted