Text 8700, 79 rader
Skriven 2014-01-12 07:19:00 av Dave Drum (72652.cooking)
Ärende: Chile 5111
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Verina's Northwest No-Okra Gumbo
 Categories: Stews, Seafood, Vegetables, Rice, Chilies
      Yield: 13 Servings
 
      1 c  Oil
      1 c  All-purpose flour
      1 lb Onions; minced
      1 lb Bell peppers; stemmed,
           - seeded, minced
      3 qt Fish broth; directions below
      2 lb 26-30 per lb shrimp
      2 lg (3 lb. ea) cooked Dungeness
           - crabs, cleaned, cracked
    1/2 lb Shelled, cooked Dungeness
           - crab
  1 1/2 lb Kielbasa; in 1" chunks
      2    Jars (10 oz. ea) sm Olympic
           - or Pacific oysters
           Liquid hot pepper seasoning
    1/4 c  Chopped parsley
     12 c  (to 14 c)hot cooked long-
           - grain white rice
           Salt
 
  Pour oil into a heavy 10" to 12" frying pan on medium-high
  heat; when oil is hot (about 325øF), add flour all at once.
  Stir often until roux is a rich, deep caramel color, 7 to 8
  minutes. Off the heat, dump in the onions and bell peppers
  all at once. Stir until foaming stops and vegetables are
  soft, about 1 minute.
  
  Meanwhile, in a 12 to 16 quart pan, bring broth to boiling;
  stir in the hot roux. If made ahead, cover and chill up
  until next day. Cover and reheat to simmering.
  
  Devein shrimp in shell by sliding a thin wooden skewer into
  back and under vein, then gently pulling vein out; repeat in
  several places along back. Rinse shrimp; add all at once to
  broth with crab in shell, crab meat, sausage, and oysters
  (with liquid). Cover and simmer very gently so flavors
  mingle, 15 to 30 minutes. Add 2 tablespoons hot pepper
  seasoning.
  
  Transfer gumbo to a large serving bowl and sprinkle with
  parsley. Ladle portions over rice in wide soup bowls. Add
  liquid hot pepper seasoning and salt to taste.
  
  Makes 12 to 14 servings.
  
  Fish broth. Rinse well 1 pound cod or rockfish, about 4
  pounds heads, bones, and trimmings from white-flesh fish
  such as cod, rockfish, lingcod, sole, or halibut; put into a
  10 to 12 quart pan. Add 4 quarts water, 2 large (about 1
  lb. total) chopped onions, 4 dry bay leaves, 2 teaspoons
  black peppercorns, 2 bottles (8-oz. size) clam juice, and 2
  ribs celery (chopped). Bring to a boil, cover, and simmer
  5 to 6 hours.
  
  Pour broth through a fine strainer into a large bowl;
  discard residue. Boil on high heat, uncovered, until reduced
  to 3 quarts. If made ahead, cover and chill up until next
  day, or freeze for longer storage.
  
  Makes 3 quarts.
  
  Recipe by Sunset Publishing Corp. 1990
  
  From: http://findarticles.com
  
  Uncle Dirty Dave's Archives
 
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