Post by April B. on Mar 5, 2003 11:21:03 GMT -6
chitterlings.com
From: "Elvee O'Kelley"
Subject: Seafood Gumbo
Seafood Gumbo
Makes 8 servings
Serve over long-grain white rice.
Ingredients
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
7 cups seafood gumbo stock*
2 cups shucked oysters
1 cup crabmeat
1 shrimp, peeled and deveined
Directions
1 Combine the red, white, and black peppers, paprika,
thyme, oregano, bay leaf, and salt; set aside.
2 In a heavy pot, 5 quart or larger, heat oil over
medium heat, warming the pot first. Add onions,
celery, and green pepper. Turn heat to high.
Stirring frequently, add garlic, filet, hot sauce,
and the pepper-herb mixture. Cook for 5 minutes,
stirring constantly.
3 Add tomato sauce, and stir as it reduces over
high heat. Add Seafood Gumbo Stock, and bring to a boil.
Reduce heat, and simmer for 1 hour, stirring
occasionally.
4 When ready to serve, add shrimp, oysters, and crabmeat.
Cover, and wait 5
minutes. Turn off heat, and let stand for 10 minutes.
Serve.
Note: You can add sliced okra (if you like it), cubed
chicken, smoked sausage, crab legs and a nice, firm white
fish (cubed) to this recipe along with everything else.
It is most delicious and I hope you enjoy!
*Seafood Gumbo Stock
Makes 2 quarts
Ingredients
1 pound shrimp shells
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs of fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
Directions
1 Bake shrimp shells at 375 degrees F (195 degrees C)
until dried and starting to brown on edges.
2 In an 8-quart pot, combine water, carrots, onions, celery,
bay leaves, garlic, parsley, cloves, pepper, basil, thyme
and shrimp shells. Bring slowly to a
boil.
3 Reduce heat, and cook 5 to 7 hours. Replace water as needed,
2 or 3 times, by pouring more water down the inside of the pot.
4 Remove stock from heat, and strain. Press all liquid from
the shells and vegetables, then discard them. Return liquid to
heat, and reduce to 2 to 3 quarts, or to taste.
From: "Elvee O'Kelley"
Subject: Seafood Gumbo
Seafood Gumbo
Makes 8 servings
Serve over long-grain white rice.
Ingredients
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf, crushed
1 teaspoon salt
3/4 cup vegetable oil
2 cups chopped celery
2 cups chopped onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
3 tablespoons file powder
2 teaspoons hot pepper sauce
1 1/2 cups tomato sauce
7 cups seafood gumbo stock*
2 cups shucked oysters
1 cup crabmeat
1 shrimp, peeled and deveined
Directions
1 Combine the red, white, and black peppers, paprika,
thyme, oregano, bay leaf, and salt; set aside.
2 In a heavy pot, 5 quart or larger, heat oil over
medium heat, warming the pot first. Add onions,
celery, and green pepper. Turn heat to high.
Stirring frequently, add garlic, filet, hot sauce,
and the pepper-herb mixture. Cook for 5 minutes,
stirring constantly.
3 Add tomato sauce, and stir as it reduces over
high heat. Add Seafood Gumbo Stock, and bring to a boil.
Reduce heat, and simmer for 1 hour, stirring
occasionally.
4 When ready to serve, add shrimp, oysters, and crabmeat.
Cover, and wait 5
minutes. Turn off heat, and let stand for 10 minutes.
Serve.
Note: You can add sliced okra (if you like it), cubed
chicken, smoked sausage, crab legs and a nice, firm white
fish (cubed) to this recipe along with everything else.
It is most delicious and I hope you enjoy!
*Seafood Gumbo Stock
Makes 2 quarts
Ingredients
1 pound shrimp shells
5 quarts water
4 carrots, sliced
4 onions, quartered
1/2 bunch celery, sliced
2 bay leaves
3 cloves garlic, sliced
2 sprigs of fresh parsley
5 whole cloves
1 teaspoon ground black pepper
1 tablespoon dried basil
2 teaspoons dried thyme
Directions
1 Bake shrimp shells at 375 degrees F (195 degrees C)
until dried and starting to brown on edges.
2 In an 8-quart pot, combine water, carrots, onions, celery,
bay leaves, garlic, parsley, cloves, pepper, basil, thyme
and shrimp shells. Bring slowly to a
boil.
3 Reduce heat, and cook 5 to 7 hours. Replace water as needed,
2 or 3 times, by pouring more water down the inside of the pot.
4 Remove stock from heat, and strain. Press all liquid from
the shells and vegetables, then discard them. Return liquid to
heat, and reduce to 2 to 3 quarts, or to taste.