Text 311, 70 rader
Skriven 2010-08-17 22:53:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Diabetic
====================
 -=> On 08-17-10  07:39,  Dave Drum <=-
 -=> spoke to Dale Shipp about Diabetic <=-

 DS> And then there are recipes like this -- looks decent, but I'm not at
 DS> all sure why the word gumbo is in the title, even if it says "gumbo
 DS> style".
 
 DS>       Title: Chicken Wings Gumbo Style
 DS>  Categories: Cajun, Poultry
 DS>       Yield: 6 servings
 
 DS>   1 1/2 lb Chicken wings
 DS>       3    Bacon slices,coarsly chopped
 DS>     2/3 c  Green bell pepper,chopped
 DS>     2/3 c  Celery,chopped

 DD> No onion to complete the "trinity"??? Are we even sure this is Cajun?
 
:-}} Good point.

 DS>       1 lb Ground beef

 DD> No roux - can't be a gumbo - altho it might be a stew. All 
 DD> "real" gumbo recipes
 DD> start out "First you make a roux ... "

Which goes with my statement of I don't know why Gumbo is in the title.

I was ok with this recipe until I got the adding of 1 1/2 quarts water.
Seems to me that would turn it into a soup.  I'd use a lot less water,
just enough to cover and not cook the shrimp and crab anywhere near that
long.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crab And Shrimp Fricassee
 Categories: Cajun
      Yield: 6 Servings
 
      2 lb Crab Meat
      1 lb Shrimp -- raw,peeled
    3/4 c  Olive Oil
      1 c  Flour
      1 lg Onion -- chopped
    1/2 c  Green Onion -- chopped
    1/4 c  Parsley -- chopped
      2 md Potato -- diced
    1/2    Green Pepper -- chopped
           Salt And Pepper To Taste
 
  In a large heavy pot, make a light brown roux with flour and oil. Add
  onions, green onion and parsley. Cook until onions are wilted. Stir in
  crabs, shrimp, potetoes and pepper. Smother for 10 minutes. Add about
  1 1/2 quarts hot water. Cook about 30 minutes or until sauce is thick.
  
  NOTES : To make a good roux, put oil and flour, cook over medium heat
  stirring constantly until the flour is the desired color. Then add
  the next ingredients.
  
  From: Fred Ball                       Date: 04-13-96
  Cooking
 
MMMMM


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