Gumbo: The Reality

Gumbo: The Reality

Gumbo is a spicy, hearty, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana. It is eaten year round, but is usually found during the colder months. This is due to the extended cooking time required, as a large pot full of simmering liquid will heat up the surrounding area. Today, gumbo is, generally, a southern U.S. regional term for stew-like dishes with meat or seafood, tomatoes and sweet bell peppers, but more specifically it is a Créole dish whose characteristic ingredients are okra and filé powder. Okra has a mucilaginous quality which thickens and gives body to the gumbo. I agree with those who say "If it ain't got okra, it ain't gumbo!"

The defining characteristics of gumbo are the type of stock used and the thickening agents used. A second characteristic, though not entirely necessary, is that the ingredients; base, roux, stock, meat, etc. are cooked separately, then mixed together and allowed to simmer. Stocks are always as rich as possible made with whatever compliments the type of gumbo; seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc. This can mean roasting bones with mirepoix in the oven and then simmering in water for several hours.

From the beginning gumbo has been made with okra. After all the word "gumbo"is a corruption of the Bantu word, gombo. Gumbo, a word derived from various Bantu dialects meaning okra, i.e. quingumbo, grugombo, gumbo, gombo, ngombo gomboaud, ngumbo, ochinggombo. Okra is the first essential ingredient in gumbo. Any  dish made without okra cannot be called gumbo. File' gumbo powder, the second essential ingredient in gumbo is also a required in order for a dish to qualify as a "gumbo ."

Okra serves as a flavor base. The okra is cleaned, then sliced into small pieces after that it is added to the pot along with chicken or shrimp. Okra and meat simmer together with the typical seasonings of onion, celery and bell pepper, "the Cajun/Creole trinity," for a number of hours. Typically other ingredients are parsley, hot peppers, and usually other vegetables, such as tomato, celery and sometimes squash. Sausage and other processed meats can be added as well, but this is not as common using whole meats. Gumbos are a favorite in hunting camps and fishing camps in "Acadiana."

Filé is dried, ground sassafras leaves mixed with thyme. Some people also add some sage to the mixture. Usually the ratios are: 3 parts sassafras, 2 parts thyme & if sage is added it ia 1 part sage. Some people say not to add the file" to the gumbo pot and others say that it is essential. It is a thing of personal taste. If not in the bowl then sprinkle it on the food as it is served. Filé is sold already dried and ground in grocery stores.

All gumbos should have a roux as part of the base. A roux is concocted by mixing oil and flour in a pot. The roux is always made from oil or sometimes lard but not butter. A much darker color can be achieved with the high flashpoint of oil. Butter-based roux is typically very light colored. This mixture is stirred constantly until the desired color is reached. That color can range from a light yellow-brown, to very nearly black. The exact color of roux for a perfect gumbo is a point of contention. If roux is the sole thickening agent, it should be almost black, but not burnt. If okra is used, a lighter color may be desired, as the flavor of a dark roux is quite overpowering. Every family has its own taste. A roux based gumbo will also use "the Cajun  trinity" of onion, celery that is sometimes cooked in the hot roux itself before it is added to the stock. The roux based gumbo will use nearly any type of fowl, shellfish, or processed meat.

Gumbo is a stew-like dish made with brown roux, okra, filé powder, onions, green peppers, tomatoes and seafood, chicken and/or meat. Gumbo has an indescribable rich flavor and defined texture. Gumbos derive from the culinary traditions of the French, Spanish, Native American & African residents of the Gulfcoast area. Ingredients can and do vary widely. Seafood, most especially shrimp, is used to many gumbos. The gumbo broth can contain seafood, typically crab and shrimp from the Gulf of Mexico, fowl, usually duck, quail, chicken, or turkey. Sometimes other meats, used as seasoning, smoked or fresh sausage, tasso, andouille sausage and other smoked or preserved meats. Gumbo z'herbes is made with herbs and greens, traditionally with seven or more. It is concocted with such greens as collard greens, mustard greens, dandelion greens, turnip greens, kale, beet tops and spinach and is traditionally served on Good Friday. Gumbo should never be over spiced as it must have a subtle flavor. Tabasco or some other hot sauce is always served with gumbo so that those with a desire for spicy foods can be accommodated. Gumbo is always served with rice but never with potatoes.

The dish called gumbo usually consists of 2 components, rice & broth. It is usually made in large batches. Left-over broth is frozen for later use. Rice is made fresh daily. The rice is prepared separately from the broth, and are mixed only in the serving bowl.

Gumbos are filling, tasty and easy to make. Try some simple ones then expand into the preparation of the more complicated gumbos.

Gumbo Recipes

Rabbit & Oyster Gumbo
Categories: Cajun, Seafood, Game, Soup, Southern
Yield: 6 Servings

3/4 c  Vegetable oil
3/4 c  Flour
2 c  Chopped onions
1/2 c  Chopped bell pepper
1/2 c  Chopped celery
1 c  Okra sliced
1 tb Minced garlic
2 qt Brown stock rabbit beef veal etc.
3 ea Bay leaves
1 ea Whole rabbit  cut in pcs about 2 1/2 lb.
24 ea Oysters shucked
1/4 c  Oyster liquid
3 ts File` powder
2 tb Chopped parsley
Salt & pepper to taste
2 c  Cooked white rice  hot
2 ts Emeril's Essence
2 tb Chopped parsley

Combine oil & flour together over med-heat in a lrge pot.
Stir mixture for 15-20 mins. for a dark brown roux.
Add vegetables to the roux and season with Essence.
Cook vegetables for about 5 mins. or until they are wilted.
Add stock & bay leaves.
Season rabbit pieces with Emeril's Essence then add to liquid mixture.
Bring liquid up to a boil & reduce to a simmer.
Simmer gumbo, uncovered for about 2 hrs.
Stir vfrequently & add water if needed 
Remove from the heat & discard the bay leaves.
Stir in the file powder & parsley.
Re-season the gumbo is necessary.
Ladle the gumbo over white rice.
Garnish with chopped parsley.

ORIGIN: Harriette LaRoux, Metaire-LA, circa 1992

Squid Gumbo File'

Categories: Soup, Seafood, Cajun, Ethnic
Yield: 6 Servings

2 c  Fish stock
3 lb Squid cleaned sliced in 1/2" rings
2 ea Scallions, chopped
2 ea Ribs celery, chopped
1 c  Okra sliced
2 ea Bell peppers, chopped
1 c  Canned tomatoes with juice
5 ea Garlic cloves minced
3 ea Bay leaves
1 ts File'powder
Salt, cayenne & pepper to taste
4 tb Oil

Sauté garlic in oil in a large, heavy stock pot over low heat until lightly browned.
Add fish stock, tomatoes, scallions, celery, bell pepper, bay leaves, salt & pepper.
Simmer, covered, for 15 minutes.
Add squid, turn up heat to a medium boil & cook 3 mins. longer.
Turn down heat to below boiling and add filé powder. Stir, heat 30
seconds more, remove from heat.
Sprinkle with cayenne.
Serve in bowls over rice.

ORIGIN: Mary-Lee Malreaux, Mobile-AL, circa 1991

Oyster, Shrimp & Chicken Gumbo
Categories: Soup, Seafood, Cajun, Poultry, Maindish
Yield: 12 Servings

4 lb Chicken, split
2 ts Salt
4 ea Sprigs fresh parsley
2 ea Ribs celery chopped
1 ea Carrot sliced in rounds
1 ea Onion studded with 4 Cloves
2 ea Garlic cloves bruised
8 ea Peppercorns
5 qt Cold water
1 1/2 c  Onions chopped
1 ea Hot red pepper seeded & chopped
2 c  Cooked ham, chopped
1 ts Salt
1/2 ts Cayenne
1/8 ts Chilli powder
1 lb Fresh okra, sliced, or
10 oz Package frozen okra
1 pt Shucked oysters
1/2 lb Small shrimp cooked & peeled
2 tb Filé powder
2 1/2 c  Cooked rice
3 tb Minced fresh parsley

In a large soup pot, combine chicken with salt, parsley sprigs,
celery and carrot. Place the onion stuck with cloves, the garlic and
peppercorns into a cheesecloth square; wrap up in a bundle and knot
the top. Add to pot. Add water and simmer 1 hour. Skim off the foam
and remove chicken. Discard cheesecloth bundle. Drain broth into a
bowl and refrigerate. Skin and bone chicken and cut into 2-inch
pieces. When fat has risen to top of broth, remove and reserve. Spoon
2 tablespoons of reserved chicken fat into the soup pot and sauté the
chopped onions and hot pepper over medium heat until tender, about 5
minutes. Add ham and sauté 5 minutes more. Add chicken meat, broth,
salt, cayenne and chilli powder. Cover, reduce heat and simmer 1
hour. Add okra and cook 15 minutes. Add oysters and their liquid, and
cook until edges of all the oysters are curled, about 4 minutes. Add
shrimp and cook 1 minute. Remove from heat. Mix 1/2 cup of broth with
filé powder and stir into broth. Heat just to boiling. To serve,
divide rice among bowls and ladle gumbo over. Garnish with minced
parsley.

Source: Bayou Gazette, April 1990

Shrimp Creole Gumbo
Categories: Egg, Seafood, Soup, Cajun, Creole
Yield: 4 Servings

1 ea Onion chopped
2 ea Scallions chopped
1 lg Clove garlic chopped
3 tb Butter
1 ea Bay leaf
1 c  Halved cherry tomatoes
1/2 lb Small okra sliced in rounds
3 ea Sprigs parsley chopped
3 c  Beef broth
1 c  Bottled clam juice
1/2 c  Raw rice
1/3 c  Dry white wine
1 ts Lemon juice
1 lb Raw shrimp shelled deveined
Salt & pepper to taste
Filé powder

In a large pot over medium heat, sauté the onion, scallions and
garlic in butter until onion is tender, about 5 minutes. Add bay
leaf, tomatoes, okra and parsley. Cook and stir until moisture has
evaporated. Add the beef and clam broths, rice, wine and lemon juice.
Bring to a boil, reduce heat, cover and simmer until the rice is
tender, about 20 minutes.

Bury the shrimp in the rice, cover, and cook 3 to 5 minutes, just
until the shrimp turn pink. Add salt and pepper to taste.

To serve, add a dash of filé powder to each soup bowl and ladle soup
over the filé. Stir once and serve.

ORIGIN: Sarah Gastineaux, Slidell-LA, circa 1996

Okra Gumbo
Categories: Cajun, Seafood, Rice, Ethnic, Southern
Yield: 6 Servings

1/4 c  Vegetable oil
2 lb Okra washed in cold water
Caps & tips removed
Cut into 1/4 in rounds
2 c  Tomatoes peeled seeded & chopped
1 c  Chopped onions
1 c  Chopped celery
Salt & Cayenne
5 ea Bay leaves
1/2 ts Dried thyme leaves
1 tb Minced garlic
8 c  Water
2 lb Med shrimp peeled deveined
2 c  Cooked white rice warm
2 tb Chopped green onions

In a large pot, heat the oil. Fry the okra, stirring constantly, for
10-12 minutes or until most of the slime disappears. Season with
Essence. Add the tomatoes, onions, and celery, stirring occasionally,
cook for 18-20 minutes, or until the vegetables are wilted. Season
with salt and cayenne Add the bay leaves, thyme, garlic and water.
Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Add the shrimp and cook for 30 minutes. Serve with rice and garnish
with green onions and Essence. Yield: 6 servings

SOURCE: Essence of Emeril Cooking Show

Chicken & Sausage Gumbo
Categories: Cajun, Soup, Meat, Ethnic, Southern
Yield: 8 Servings

1 1/2 ts Salt
1 ts Pepper
1 ts Garlic powder
1 ts Onion powder
1 1/2 tb File' gumbo
1 1/4 c  Flour
3 lb Chicken; cut up
1 c  Oil
1 lb Andouille or smoked sausage cut to 1/2-inch pieces
1 c  Onion chopped
1 c  Bell pepper chopped
3 cl Garlic finely chopped
1 c  Okra chopped
8 c  Chicken stock
1 tb Paprika
4 c  Rice cooked

Mix 1/2 tsp salt, 1/2 ts pepper, 1/2 ts garlic powder and 1/2 ts onion powder; rub on the chicken pieces.
Set the chicken pieces aside for 30 mins.
Place 1/2 cup flour in a bag; add the chicken pieces & shake well to coat chicken.
Using 1/2 cup of oil, fry chicken in a cast iron skillet until crust is brown on both sides.
Remove the chicken and drain.
In the same pan, saute sausage until browned.
Remove from heat, drain & reserve with the chicken.
Mix 3/4 cup flour & 1/2 cup of oil in a large, heavy-bottom saucepan over med-heat & stir to mix.
Continue cooking & stirring until the roux is a dark chocolate brown.
This can take up to 30 mins.
Do not cook on too high of a heat.
If it begins to cook too fast, remove from heat & continue to stir.
Add chopped vegetables and stir thoroughly.
Mixture will be sticky.
Cook for about 5 mins.
Adding vegetables stops browning process.
Add chicken stock 1 cup at a time until it is well blended.
Add remaining seasonings, paprika, file', chicken pieces & sausage.
Simmer for 1 1/2 hrs.
Serve over rice.

ORIGIN: carrie Provencher, Houma-LA, circa 1992

Chicken-Okra Gumbo
Categories: Cajun, Poultry, Soup, Ethnic, Southern
Yield: 8 Servings

1/2 c  Vegetable oil
2 qt Okra; sliced thin
3 tb Vegetable oil
1 tb File' gumbo
3 tb Flour
1 c  Onion chopped
1/2 c  Celery chopped
1 ea Bell pepper chopped
1 ea Garlic clove minced
2 ea Tomatoes chopped
2 qt Chicken stock
1 tb Salt
1/2 ts Red pepper
1/4 ts Black pepper
1 lb Smoked sausage cut to 1" pcs.

Heat oil in skillet.
Add okra.
Cover & cook slowly 30-40 mins. until okra is tender.
In Dutch oven sear seasoned chicken in 3 tb oil until brown.
Remove chicken & set aside.
In remaining oil add flour, stirring constantly until brown roux forms.
Add onion, celery, bell pepper & garlic.
Cook on low heat until onions are transparent.
Add tomatoes.
Cook until well blended.
Add file', okra, chicken, water or stock, salt, red & black pepper.
Cover & cook over med-heat 2 1/2-3 hrs. until chicken is tender.
More water may need to be added. If desired, add sausage to gumbo during the last 30 mins.
Serve over cooked rice.

ORIGIN: Lee-Ann Pelletier, New Iberia-LA, circa 1994

Basic Gumbo
Categories: Cajun, Soup, Seafood
Yield: 12 Servings

3/4 c  Vegetable oil
3/4 c  Flour
2 c  Chopped onions
1 c  Chopped bell peppers
1 c  Chopped celery
1 tb Salt
1 tb Emeril's Essence
1 ts Cayenne
5 ea Bay leaves
8 c  Shrimp stock
1 lb Fish pieces
1 lb Med. shrimp peeled deveined
1 lb Crabmeat picked over for shells & cartilage
24 ea oysters with their liquid
1/4 c  Chopped green onions
1/4 c  Finely chopped parsley
1 tb  File powder
2 c  Cooked white rice
2 tb Chopped green onions

In a large heavy pot, heat oil.
When the oil is hot, whisk in flour.
Stir mixture constantly for 15-20 mins. for a dark brown roux.
Add onions, bell peppers, celery, salt, Essence, cayenne & bay leaves.
Cook for 12-13 mins. stirring occasionally until vegetables are wilted.
Add stock & mix to blend with roux.
Simmer for 75 mins. stirring occasionally.
Add fish pieces & continue cooking for 15 minutes.
Add shrimp then cook for 15 minutes.
Add crabmeat, oysters, green onions & parsley then cook for 2-3 mins. until edges of oysters curl.
Remove from heat.
Add file' powder to thicken at the end.

ORIGIN: Eunice Robineaux, New Orleans-LA, circa 1999

Frank's Place New Orleans Gumbo
Categories: Creole, Cajun, Soup, Ethnic, Southern
Yield: 6 Servings

1 c  Chopped onions
1 c  Chopped celery
1 c  Chopped green bell pepper
2 ea Cloves garlic minced
1/4 c  Butter
1/4 c  Flour,all-purpose
Salt & pepper to taste
1 tb File' gumbo powder
1 ea Tabasco sauce dash
5 ea Bay leaves
1 cn Tomatoes drained 16oz
1 c  Tomato juice or V8
5 c  Hot water
3 c  Shrimp shelled deveined
6 ea Small hard-shell crabs
24 ea Shucked oysters
1 lb Okra chopped
3 c  Hot cooked rice
Chopped fresh parsley

In large Dutch oven, gently saute onion, celery & bell pepper in butter.
Add garlic then continue to sauce 5 mins.
Remove from heat & slowly stir in flour.
Add salt, pepper, Tabasco, bay leaves, tomatoes & tomato juice.
Simmer for 15 mins.
Add hot water, shrimp, crabs, oysters,& okra.
Cover & simmer 30 mins.
Spoon a few tablespoons cooked rice in each of six large soup bowls.
Ladle gumbo onto rice and garnish with parsley.

ORIGIN: Frank's Place, Slidell-LA, circa 1989

Classic Chicken Gumbo
Categories: Creole, Cajun, Soup, Ethnic, Southern
Yield: 6 Servings

2 tb Vegetable shortening
2 tb Flour all-purpose
2 ea Onions finely chopped
1 ea Green bell pepper fine chop
5 c  Warm chicken broth
8 ea Tomatoes peeled/chopped
1/2 lb Okra cut into 1/4" pieces
1 1/2 tb File' Gumbo
1/2 c  Uncooked rice
2 ea Ribs celery chopped
1 ts Salt
1/2 ts Pepper
1/4 ts Thyme
1 ea Bay leaf
1 ea Broiler-fryer chicken cooked

In large Dutch oven, melt shortening over low heat; add flour & cook, stirring, until brown, about 10 mins.
DO NOT hurry; if flour burns, roux is ruined.
Add onions & bell pepper; cook until onion is translucent, about 5 mins.
Slowly add warm broth; stir until broth reaches a boil.
Add tomatoes, okra, rice, celery, salt, file' gumbo, pepper, thyme & bay leaf then bring to a boil.
Add chicken; when mixture boils again, reduce heat to low, cover & cook about 20 mins.
Stir & cook, covered, 20 mins. longer.

ORIGIN: Francine Rougemaire, Houma-LA, circa 1990

Venison & Andouille Sausage Gumbo
Categories: Meat, Cajun, Game, Ethnic
Yield: 8 Servings

1 c  Roux
2 c  Chopped onions
1 c  Chopped celery
1 c  Chopped bell peppers
1 c  Okra sliced

1 tb File' gumbo
1 tb Minced garlic
3    Bay leaves
1 ea Pinch Cayenne
1 lb Andouille sausage, cut to 1" chunks
Salt & pepper to taste
6 c  Venison stock
1 1/2 lb Bottom round cut of venison
Cubed 1"
1/4 c  Finely chopped parsley
1/2 c  Chopped green onions
3 c  Cooked white rice
2 tb Chopped green onions

In a large stock pot, add the roux.
Add the onions, celery, and bell peppers and stir constantly for 4-5 minutes, or until the vegetables are wilted.
Add the garlic, bay leaves, cayenne, Essence and sausage.
Season with salt and pepper.
Add the stock and mix until thoroughly incorporated.
Bring the liquid up to a boil and reduce the heat to low.
Cook for 2 hours, stirring occasionally.
Season the venison and add to the pot.
Simmer for 1 hour.
Skim off any fat that rises to the surface.
Add the parsley and green onions.
Season with salt and pepper if needed.
Ladle the gumbo into a bowl and top with rice.
Garnish with green onions.

Origin: Leroy Herbert, Algiers-LA, circa 1998

Shrimp Gumbo a la Don*
Categories: Seafood, Cajun, Ethnic, Maindish, Southern
Yield: 6 Servings

2 lb Shrimp lg. shelled deveined
1/3 c  Celery, chopped
2 c  Okra, fresh & sliced
2 tb File' powder
1 ts Tabasco sauce
2 c  White wine
1 c  Chicken boned chopped
1/4 c  Diced ham
2 ea Carrots sliced
1 1/2 c  Stewed tomatos sliced
1 ts Basil
1/2 ts Marjoram
1/2 ts All spice
1 ts Cream of tartar
4 ea Bay leaves
2 ea Med.onions coarse chopped
4 ea Cloves of crushed garlic
6 ea Scallions chopped
2 c  Water
4 tb Soy sauce

Pour all liquid ingredients into a large pot & bring to a boil.
Add all spices.
Boil for 8-10 mins. then add shrimp.
Boil for 15 mins.
Add all of other ingredients.
Boil for 3-5 mins. then turn to low heat for 10 mins.
Turn down to simmer for 20-30 mins.
Serve over white or brown rice.
Excellent with a good fruit salad and lots of hot, buttered French bread!

Developed in the kitchen of Dr. Donald Houston, circa 1977

Lebeaux's Seafood Gumbo
Categories: Cajun, Soup, Seafood
Yield: 12 Servings

1 lb Fish pieces any white fish available
1 lb Medium shrimp peeled deveined
1 lb Crabmeat picked over for shells & cartilage
24 ea Oysters w/ liquor
3/4 c  Olive oil
3/4 c  Flour
2 c  Chopped onions
1/2 c  Chopped Bell peppers
2 c  Okra cut to 1/2" slices
1 c  Chopped celery
1 tb Salt
3 c  Shrimp stock
5 c  Chicken stock
1 ts Cayenne pepper
5 ea Bay leaves
1/4 c  Scallions chopped
1/4 c  Parsley minced
2 tb File' powder
2 c  Cooked white rice
2 tb Chopped green onions
1 ea French bread loaf

In a large heavy pot, heat the oil.
When oil is hot, whisk in flour, stir mixture constantly for 15-20 mins, for a dark brown roux.
Add onions, okra, bell peppers, celery, salt, Cayenne & bay leaves.
Cook for 12-13 mins., stirring occasionally until done.

Add fish pieces & continue cooking for 15 mins.
Add shrimp & cook for 15 mins.
Add crabmeat, oysters, green onions & parsley then cook for 2-3 mins. until edges of oysters curl.
Remove from heat.
Add File powder to thicken at the end.
Serve over the rice & garnish chopped scallions over top.
Serve with hot buttered  French bread.

ORIGIN: Theodore LeBeaux, New Iberia-LA, circa 1977

Oyster-Shrimp & Chicken Gumbo
Categories: Soup, Seafood, Cajun, Poultry, Southern
Yield: 12 Servings

4 lb Chicken split
2 ts Salt
4 ea Sprigs fresh parsley
2 ea Ribs celery chopped
1 ea Carrot sliced in rounds
1 sm Onion studded w/4 cloves*
2 cl Garlic
8 ea Peppercorns
5 qt Cold water
2 md Onions chopped
1 sm Red pepper seeded chopped
2 c  Cooked ham chopped
1 ts Salt
1/2 ts Cayenne
1/8 ts Chilli powder
1 lb Fresh okra sliced
-OR-
10 oz Package frozen okra
1 pt Shucked oysters
1/2 lb Sm.shrimp cooked & shelled
2 tb Filé powder
2 1/2 c  Cooked rice
3 tb Minced fresh parsley

*NOTE:

Stud the onion with 4-8 whole cloves.

In a large soup pot, combine chicken with salt, parsley sprigs, celery and carrot.
Place the onion stuck with cloves, garlic & peppercorns into a cheesecloth square; wrap up in a bundle & knot top.
Add to pot. Add water and simmer 1 hr.
Skim off the foam & remove chicken.
Discard cheesecloth bundle.
Drain broth into a bowl & refrigerate.
Skin and bone chicken and cut into 2"  pieces.
When fat has risen to top of broth, remove & reserve.
Spoon 2 tb reserved chicken fat into soup pot & sauté chopped onions & hot pepper over medium heat until tender, about 5 mins.
Add ham and sauté 5 minutes more.
Add chicken meat, broth, salt, cayenne & chilli powder.
Cover, reduce heat & simmer 1 hr.
Add okra and cook 15 minutes.
Add oysters & their liquid, and cook until edges of all the oysters are curled, about 4 mins.
Add shrimp then cook 1 min.
Remove from heat.
Mix 1/2 cup of broth with filé powder & stir into broth.
Heat just to boiling.
To serve, divide rice among bowls and ladle gumbo over.
Garnish with minced parsley.

ORIGIN: Vera Lee Duplechene, Slidell-LA, crica 1993

Acadian Shrimp Gumbo
Categories: Cajun, Maindish, Seafood, Southern, Ethnic
Yield: 6 Servings

-GUMBO-
10 c  Mixed vegetables green pepper onion celery
6 c  Okra fresh or frozen cut in1/2' rounds
3 tb Garlic minced
1 ts Tabasco sauce
4 ea Bay leaves
3/4 ts Black pepper
1 1/2 oz Thyme
6 tb Tomato sauce
2 tb File powder
3 oz Oregano
1 1/2 c  Seafood stock

-SHRIMP-
3 lb Shrimp 30-36 count

GUMBO:
Saute vegetables in a little oil until soft, add garlic & file powder.
Stir in the pepper and spices.
Cook mixture for 5-mins.
Then stir in tomato sauce.
Cook for 10 mins & add seafood stock.
Simmer until thickened.

SHRIMP:
Heat a heavy frying pan until very hot.
Add the shrimp, paprika & the seasoned pepper.
Saute quickly until shrimp just turns pink.
Add the file gumbo to the pan and cook 1-min. or until heated through.
Serve in a bowl of rice garnished with green onion along with plenty of cornbread.

ORIGIN: Jeanne Duplechain, Lafayette-La., circa 1977

Copyright © 2006-2009 Donald R Houston, PhD. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed without the author's consent.