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Gumbo Recipe

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This recipe for Gumbo, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pingree
Added: Saturday, September 16, 2006


1 lb fresh or frozen fish fillets
1 lb fresh or frozen shrimp in shells
½ c flour
½ c salad oil
1 c chopped onion
1 c chopped celery
¾ c chopped green pepper
6 cloves garlic, minced
6 c chicken broth
2 c chopped okra (or 10 oz pkg frozen cut okra)
3 bay leaves
1 tsp oregano
1 tsp thyme
1 tsp basil
½ tsp salt
½ tsp ground red pepper
½ tsp ground black pepper
1 lb andouille or smoked sausage, cut into ½” chunks
2 - 4 tsp file powder (optional)
4 c hot cooked rice

Clean and cut fish into 1”chunks. Peel and devein shrimp. Rinse and drain seafood and refrigerate until ready to use. In a heavy skillet (ie: a Dutch oven), stir together flour and oil until smooth. Cook over medium/low heat, stirring constantly, about 35 minutes, or until a dark reddish brown roux forms. Add onion, celery, green pepper, and garlic. Cook and stir over medium heat for 10 - 15 minutes or until vegetables are very tender. Gradually stir in chicken broth. Stir in okra and seasonings and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, for about an hour. Add sausage and simmer 10 more minutes. Add seafood and simmer another 5 minutes or until fish flakes easily with a fork. Stir once. Remove bay leaves and skim off fat. Season each serving to taste with file powder, if desired. Serve with rice.

Personal Notes:
Personal Notes:
One of my old neighbors in Boise brought me some of this when we moved into the neighborhood... mmmm good!!




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