• 6/19 Juneteenth - 5

    From Dave Drum@1:18/200 to All on Tue Jun 18 20:34:53 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Zoe's File' Gumbo
    Categories: Seafood, Pork, Vegetables, Herbs, Poultry
    Yield: 7 servings

    1 lb Unsalted butter
    1 lb All purpose flour
    3/4 lb Ham diced
    2 1/2 lb Andouille
    2 1/2 lb Diced chicken thigh meat
    2 lb Shrimp; peeled
    1 1/2 lb Onion; diced
    1 1/4 lb Bell pepper; diced
    3/4 lb Celery; diced
    2 bn Green onion
    3 tb Garlic minced
    1 1/2 ga Shrimp stock
    1 oz Worcestershire sauce
    3 ts Liquid crab boil
    2 Bay leaves
    Creole seasoning (Tony
    - Chachere's in the green
    - can)
    1 tb File' powder

    First begin with the roux. Melt butter in a heavy gauge
    sauté or sauce pan over medium heat. Slowly add 2/3 of
    the flour stirring continuously. Continue to cook until
    the roux reaches a dark brown color. Add the remaining
    flour and turn off the heat. The roux gives the color to
    your gumbo.

    In a large sauce pot, sauté your andouille, onions, bell
    pepper, celery and garlic until the vegetables are
    tender. Add bay leaf and stock. Bring up to a simmer.

    Slowly add the roux stirring until it has been dissolved
    by the broth.

    Next add the ham and diced chicken. Allow to simmer for
    about 15 minutes.

    At this point you should start to skim the oil and from
    the top of the gumbo.

    Now add your Worcestershire sauce, crab boil and shrimp.
    Allow to simmer for another 15 minutes.

    Now begin to adjust your flavor. Use salt, pepper or
    your favorite Creole seasoning.

    To finish add your green onions and file. This recipe
    makes about 2.5 gal (6 to 8 hearty servings)

    Chef Chris Brown

    RECIPE FROM: https://www.louisianaseafood.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Never order the seafood at a hamburger joint in Saskatchewan.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)