Text 36400, 120 rader
Skriven 2013-04-26 07:06:49 av Dave Drum (1:18/200.0)
  Kommentar till text 36387 av Ruth Haffly (1:396/45.28)
Ärende: Pollen
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> IF they give you a sweet gum you will likely be elsewhere by the time
 DD> it starts making those spiky gun balls. And that's a good thing.

 RH> I know, my grandmother's place in NJ had a lot of those gum trees. I
 RH> well remember those spiky gum balls; they were not a fun thing to
 RH> encounter.

 DD>       Title: Shrimp, Chicken & Smoked Sausage Gumbo W/O Okra
 DD>  Categories: Stews, Poultry, Seafood, Pork, Chilies
 DD>       Yield: 8 Servings

 RH> They left out one of the best parts--the okra. (G) I like it but Steve
 RH> shares yor opinion of it.

Smart man. "Okra (Hibiscus esculentus) is also called "gumbo" in this country,
although the latter term is more often applied to soups or other dishes which
contain okra. Both of these names are of African origin. "Gumbo" is believed to
be a corruption of a Portuguese corruption, quingombo, of the word quillobo,
native name for the plant in the Congo and Angola area of Africa."
http://aggie-horticulture.tamu.edu/

Gumbo refers both to the snotpod plant and to the lovely Cajun stew which often
is thickened with the snotpods. Odd, though, that my favourite gumbos are
thickened with ground sassafras leaves (file'). Useful plant, the sassafras
tree - the roots and bark make a wonderful (and some claim beneficial to the
health) tea. And the ground leaves are a nice flavourful thickener. Sassafras
is also a key ingredient in root beer.

If you have access to sassafras you can make your own file' powder by grinding
the dried leaves in an R2-D2 coffee/spice grinder/mill.

All parts of the sassafras plant are spicy and aromatic. The roots, bark,
leaves, new shoots, and pith from the branches of sassafras were used
extensively for a wide variety of purposes by may Native American tribes
including the Cherokee, Chippewa, Choctaw, Creek, Delaware, Oklahoma, Houma,
Iroquois, Koasati, Mohegan, Nanticoke, Rappahannock, and Seminole. The
medicinal uses of sassafras by Native Americans were many.
http://plants.usda.gov/plantguide/

All of which you may or may not know - or want to know. But it's one of the
most overlooked, all-around useful plants in America. Euell Gibbons would be
proud of me.   Bv)=

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

      Title: Merwin's Sassafras Gumbo
 Categories: Seafood, Pork, Poultry, Chilies, Herbs
      Yield: 8 servings
 
      1 lb Smoked sausage; in 1/4"
           - rounds
    1/2 c  Oil
      4 lb Chicken; in parts
    2/3 c  All-purpose flour
      2 c  Chopped onion
    1/2 c  Chopped green onions
    2/3 c  Bell pepper; fine chopped
      2 tb Chopped fresh parsley
      1 tb Minced garlic; or more
      2 lb Medium shrimp; peeled,
           - deveined
      8 c  Water 
           Salt & ground black pepper
    1/2 ts Cayenne pepper 
      1 ts Dried thyme 
      2    Turkish bay leaves 
           Powdered sassafras leaves;
           - AKA file powder

  In a medium skillet, brown the sausage over medium heat.
  Remove from pan, and drain on paper towels to remove some
  of the fat. Discard fat in pan.

  In a large skillet, heat vegetable oil over high heat.
  Brown chicken pieces in hot oil. Turn frequently until
  golden brown on all sides. Transfer chicken to a dish,
  leaving oil in pan. Set chicken aside, but keep warm.

  Make a roux by whisking flour into the hot vegetable oil.
  Turn heat down to low. Continue cooking flour and oil
  mixture, stirring constantly, until it reaches a dark
  brown color. This may take 30 to 45 minutes; the darker
  the roux, the better the final gumbo.

  When the roux is a dark brown color, quickly add the
  sausage, onion, green onion tops, green pepper, parsley,
  and garlic. Cook over low heat until the vegetables are
  wilted, about 10 minutes, stirring constantly.

  Stir in 2 cups water and spices. Add chicken parts. Add
  rest of the water slowly. Bring mixture to a boil, and
  reduce heat. Simmer for about 45 minutes, until chicken is
  done and tender.

  Remove chicken pieces, and save for another use. Add
  shrimp to gumbo; cook for about 8 to 10 minutes more.
  Remove bay leaves. Taste, and adjust seasoning. Serve
  gumbo in deep bowls. Sprinkle file powder over individual
  servings, and stir in.

  NOTE: File powder is a seasoning made from the ground,
  dried leaves of the sassafras tree. It's an integral part
  of Creole cooking, and is used to thicken and flavor
  Gumbos and other Creole dishes. File should be stirred
  into a dish after it's removed from the heat because undue
  cooking makes file tough and stringy.

  Recipe by Marwin Chambers

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

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