13 June 1777 - A TEENAGE FRENCHMAN ARRIVES IN AMERICA TO HELP THE
PATRIOTS: Gilbert du Motier, Marquis de Lafayette, disembarks in America
after a two-month sea voyage from France. The wealthy 19-year-old will
befriend future presidents Washington and Jefferson, and help train and
lead revolutionary regiments against the British in America's War of Independence.

Marie-Joseph Paul Yves Roch Gilbert du Motier de La Fayette, Marquis de
La Fayette (6 September 1757 - 20 May 1834), known in the United States
as Lafayette, was a French aristocrat, freemason, and military officer
who fought in the American Revolutionary War, commanding American troops
in several battles, including the siege of Yorktown. After returning to
France, he was a key figure in the French Revolution of 1789 and the
July Revolution of 1830. He has been considered a national hero in both countries.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: LaFayette's Seafood Gumbo
Categories: Seafood, Chilies, Herbs, Vegetables,
Yield: 8 servings

1/2 ts Ground cayenne pepper
1/2 ts Ground white pepper
1/2 ts Ground black pepper
1 1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Dried oregano
1 Bay leaf; crushed
1 ts Salt
3/4 c Vegetable oil
2 c Chopped celery
2 c Chopped onion
2 c Chopped bell pepper
1 ts Minced garlic
3 tb File' powder
2 ts Hot pepper sauce
1 1/2 c Tomato sauce
7 c Fish stock
2 c Shucked oysters
1 c Crabmeat
1 lb Small (U-70) shrimp; peeled,
- deveined, shells reserved
- for stock

Combine the red, white, and black peppers, paprika,
thyme, oregano, bay leaf, and salt; set aside.

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, file, hot sauce, and the pepper-herb
mixture. Cook for 5 minutes, stirring constantly.

Add tomato sauce, and stir as it reduces over high heat.
Add fish stock and bring to a boil. Reduce heat, and
simmer for 1 hour, stirring occasionally.

When ready to serve, add shrimp, oysters, and crabmeat.
Cover, and wait 5 minutes. Turn off heat, and let stand
for 10 minutes. Serve.

RECIPE FROM: https://bontempsgrill.com

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