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-> [Creole & Cajun, Entrees, Seafood, Southern] -> [Gumbo - cajun style Recipe] |
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Gumbo - cajun style
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| Artist: |
_ |
| Categories: |
Creole & Cajun, Entrees, Seafood, Southern |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Lard, or shortening | | 2
| tbsp | Flour | | 1
| large | Onion, chopped | | 2
| | Garlic cloves, minced | | 1/2
| cup | Chopped celery | | 1
| tbsp | Chopped parsley | | 1
| | Green pepper, chopped | | 1
| can | Tomato puree (12 oz) | | 1
| cup | Water | | 1
| can | Tuna, drained and flaked | | 1
| can | Tiny shrimp (7oz), drained | | 1
| tsp | File' powder | | | Steamed rice |
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Procedures:
| 1 | Guaranteed to conjure up dreams of moss-draped oaks and the bayou. | | 2 | This was developed with the help of a cajun friend"s memory of watching his mama cook it every friday night when he was a boy in louisiana. | | 3 | Making a "roux" with the flour and lard is the most important part and the secret of a good gumbo. | | 4 | Be careful and don"t let it burn. | | 5 | In a heavy pan, melt the lard (shortening: over very low heat. | | 6 | Add flour and stir continuously until it turns a tawny brown color (it may take as long as 15 minutes, but don"t rush it because if it burns, the gumbo will be ruined). | | 7 | Now add the onion, garlic, celery, parsley, and green pepper and braise about 5 mintues, being careful, again, not to burn it. | | 8 | Add tomato puree, 1 cup water, tuna, and shrimp and simmer for 45 minutes. | | 9 | Add file" powder and serve over fluffy steam rice |
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