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Show I " " GUMBO I For chicken gumbo: 2 quarts chicken stock ' I For crab, shrimp or combination gumbo: 2 quarts fish stock I Serves 8 to 10 persons I ',4 tsp. thyme I l bay leaf I 4 cloves j 1 tsp. tomato paste I 18 tsp. cayenne '2 pkg. to 6 packages of frozen okra (3 lbs. fresh), sliced crosswise 3 tbsp. oil 3 cups chopped onion 1 1 i cups chopped celery ' 2 cup chopped green pepper 3 cloves garlic, minced I 1 cup diced ham I 1 l ib. can stewed tomates tor more if desired) I 2 tbsp. brown sugar 1 2 tsp. dried basil j salt and freshly ground pepper to taste Tabasco sauce to taste I 1 tsp. Worcestershire sauce 1 lb. cooked shrimp or crab or diced chicken I In a large kettle or Dutch Oven, combine the stock, thyme, bay leal, cloves, tomato paste and cayenne. Bring to boil, then simmer. Meanwhile, Mean-while, in a skillet, heat oil and saute sliced okra slowly for 30 minutes. Add chopped onion, celery, green peper, and garlic, and saute for another J 20 minutes. Stir in the diced ham and continue cooking for 5 minutes. Add J to stock along with stewed tomatoes, sugar and basil. Simmer partially I covered, very slowly for 1 hour. Season with salt, pepper, Tabasco and I Worcestershire. Add shrimp, crab, or chicken and reheat. Serve in I shallow bowls accompanied by hot rice. I From my daughter, Cheryl East, comes a spaghetti sauce that you can I make in a jiffy if unexpected company shows up. i |