• 10/12 Nat'l Gumbo Day -

    From Dave Drum@1:18/200 to All on Wed Oct 11 18:35:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Gumbo
    Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
    Yield: 6 Servings

    1 md Onion; diced 1/4"
    3 Ribs celery; sliced 1/4"
    4 tb Oil
    4 cl Garlic; minced
    +=OR=+
    1 ts Garlic granules
    1 lg Bell pepper; cored, 1/4"
    - dice
    28 oz (2 cans) Red Gold diced
    - tomatoes w/chilies
    16 oz (2 cans) Red Gold tomato
    - sauce
    1 ts Sugar; highly optional
    1 Turkish bay leaf
    1 ts Dried thyme; crushed
    1/2 ts Salt
    1 tb Parsley flakes
    1 ts Trappey's Red Devil sauce
    2 lb Medium shrimp; tails-off
    1 tb File' powder
    Hot cooked rice

    Dice onion and green pepper, slice celery. Keep each
    separate. Heat oil in 5 quart pan over medium heat. Add
    garlic and saute for 1 minute. Add onion and saute for 2
    minutes. Add celery and green pepper and saute for 3
    minutes longer. Add tomatoes, tomato sauce, salt, bay
    leaf, sugar (if using), thyme, parsley and hot pepper
    sauce. Reduce heat and simmer for 15 minutes. Add shrimp
    and cook for 4-5 minutes longer, stirring gently. Stir in
    file' powder and simmer two minutes more.

    Serve over hot cooked rice. Pass ground cayenne and
    additional hot sauce.

    Makes one pot of pretty good gumbo.

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Oct 11 18:35:22 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Turkey Gumbo
    Categories: Poultry, Cajun, Diabetic, Crockpot
    Yield: 4 Servings

    2 tb Margarine *
    1/2 lb Fresh or frozen okra 1" pcs
    2 c Chopped celery
    1 md Onion, chopped
    1 sm Bell pepper; chopped
    2 cl Garlic; minced
    8 oz Can tomato paste
    4 Ripe tomatoes peeled
    +=OR=+
    16 oz Can peeled tomatoes
    2 c Water
    2 c Chopped cooked turkey
    3/4 ts Gumbo file powder
    Cooked rice

    * I used REAL butter and omitted the snot-pods, increasing
    the celery and bell pepper - UDD

    Melt the margarine in a large skillet. Add the okra. Saute
    until the okra loses its shiny appearance, about 5 mins.
    Remove the okra pieces to a bowl. Add the celery onion,
    green pepper, and garlic to the skillet.

    Cook over medium heat until the onion is transparent. Add
    the tomato paste, tomatoes, water, okra mixture, and
    turkey. Cook over low heat 10 minutes or until turkey is
    hot. Add the file powder. Stir to blend. Spoon over the
    rice in soup bowls.

    1/4 recipe = 255 calories, 3 lean meat, 1 bread, 1
    vegetable 19 grams carbohydrate, 25 grams protein, 10
    grams fat, 176 mg sodium, 1102 mg potassium, 54 mg
    cholesterol.

    Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
    Wedman, 1986

    Shared but not tested by Elizabeth Rodier, Nov 93

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:18/200 to All on Wed Oct 11 18:36:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Felix's Seafood Gumbo
    Categories: Cajun, Seafood, Vegetables, Herbs, Pork
    Yield: 8 Servings

    1/3 c Butter
    4 tb All-purpose flour
    2 tb Oil
    3/4 c Onions; chopped
    3/4 Celery; chopped
    16 oz Chopped okra
    1 qt Chicken broth
    16 oz Can whole tomatoes;
    - w/liquid
    5 cl Garlic; crushed
    2 Bay leaves
    3 tb Crab boil; tied in
    - cheesecloth *
    Salt & black pepper
    2 lb Raw shrimp; peeled,
    Deveined
    1 lb Lump crabmeat; picked over
    1 lb Bay scallop
    1 lb Andouille sausage; sliced
    1 tb File powder

    Defrost any seafood (fresh is always better, but it
    happens) and the okra.

    Melt butter in a shallow pan, add flour and cook over low
    heat, stirring frequently, until very dark but not
    scorched (about 25 minutes); set aside.

    In large Dutch oven, saute onion, celery and okra in oil
    until limp.

    Add roux, broth, tomatoes, garlic, bay leaves, crab boil
    packet, and salt and pepper to taste; simmer two hours,
    stirring occasionally.

    Add andouille sausage and simmer 30 minutes, stirring
    occasionally.

    Add seafood and simmer 15 minutes or until cooked
    through, stirring occasionally. DO NOT BOIL. Stir in file
    powder for the last 5 minutes of simmering.

    Serve over bowls of rice.

    * To make your own crab boil: Tie the following spices in
    a muslin bag or in cheesecloth:

    3 Bay leaves
    1 sm Piece dried ginger
    1 ts Black peppercorns
    1 ts Mustard seed
    1 ts Dill seed
    1 ts Coriander seed
    1 ts Whole cloves
    1 ts Allspice berries.

    RECIPE FROM: http://www.cooks.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Wed Oct 11 18:36:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: File' Gumbo
    Categories: Cajun, Soups, Poultry, Pork, Chilies
    Yield: 12 Servings

    3 1/2 lb Whole chicken
    1 1/2 lb Andouille sausage; sliced
    1 c White onions; chopped
    1/2 c Celery; chopped
    1/4 c Scallions; chopped
    1/4 c Bell pepper; chopped
    2 cl Garlic; minced
    1 Bay leaf
    1/2 ts Ground cayenne pepper
    1/2 c Butter; softened
    1 ga Water
    Salt & pepper
    File' powder

    In a 7 quart stock pot boil whole chicken until meat
    separates from bone.

    Remove meat and return bones and all organs except liver
    and simmer 1/2 hour to make stock. Strain and skim fat.
    Return stock to pot.

    Heat butter in cast iron skillet and add flour. Stir
    with wooden spoon until roux becomes dark brown. Add
    onions, celery, scallions and bell pepper. Saute for
    five minutes, then add to stock.

    In skillet, lightly brown chicken and andouille with
    garlic, cayenne, salt and pepper. Drain off fat from
    sausage and add meat to stock with one bay leaf.

    Simmer for one hour at a very low boil.

    Immediately before serving sprinkle with file powder
    and serve over bowl of rice.

    From: http://www.recipesource.com

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  • From Dave Drum@1:18/200 to All on Wed Oct 11 18:36:28 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Creole Gumbo
    Categories: Seafood, Beef, Poultry, Pork, Vegetbles
    Yield: 7 servings

    1 lb Medium head-on shrimp
    4 Hard crabs; cleaned, split
    - in two
    1/2 lb Smoked sausage, diced
    1/2 lb Hot sausage; diced
    1/2 lb Beef brisket or lean veal
    - stew meat
    1/2 lb Chicken gizzards
    1/2 c Oil
    1/2 c Flour
    1 lg Onion; chopped
    6 Chicken wings; split
    1/2 lb Smoked ham; diced
    2 ts Paprika
    3 cl Garlic; minced
    1 ts Dried thyme
    3 Bay leaves
    1 ts Salt
    24 Shucked oysters; w/liquor
    1 tb File powder
    1/2 c Chopped parsley

    Peel and devein shrimp. Place heads and shells in
    stockpot with 12 cups water, and simmer over low heat
    until needed.

    In a 6-quart stockpot, combine crabs, sausages, beef or
    stew meat and gizzards; cook, stirring occasionally to
    prevent scorching, over low flame for 30 minutes.

    In a heavy-bottomed saute pan, whisk oil and flour
    together over low to moderate heat, and cook, whisking
    constantly until golden brown, about 20 minutes. Add
    onions, and cook, stirring, until soft. Pour mixture
    into pot with meats, and stir gently until well
    combined. Strain shrimp stock. Add to pot with enough
    water to make 14 cups liquid. Bring to a boil. Add
    chicken wings, smoked ham, paprika, garlic, thyme, bay
    leaves and salt, and simmer 30 minutes. Add peeled
    shrimp, and simmer 10 minutes. Add oysters, and turn off
    heat. Stir in file.

    Serve over rice, and garnish with fresh parsley.

    Recipe from: Leah Chase

    Adapted by: Matt Lee and Ted Lee

    Yield: 6 to 8 servings

    ECIPE FROM: https://cooking.nytimes.com

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