Recipe - Chef Eddies Seafood Gumbo

2 cup Green pepper; chopped
2 cup Celery; chopped
2 cup Onion; chopped
One half cup Garlic; chopped
1 pound Andouille sausage; cut or sliced up
One fourth cup Olive oil
2 One half pound Chicken; boiled & cubed
Rich broth from cooking
chicken, reduced to 2 cups
2 cup Canned italian tomatoes;
chopped
2 tablespoon Oregano
1/8 cup Hot sauce
2 tablespoon Gumbo file
Salt and pepper; to taste
3 Bay leaf
1/8 cup Worcestershire sauce
1 ds Kitchen bouquet; for dark
base, optional
1 cup Allpurpose flour
One half cup Fat skimmed from mixture or
shortening of your choice
2 pound Okra; cut 1 inch thick
Seafood in amounts of your
choice:
White fish in One half inch
cubes, oysters, whole blue
crabs, scallops, shrimp,
rock shrimp

In a large pot saute in olive oil the onions, peppers, celery, garlic and
sausage. When translucent add cooked chicken and oregano. Then add
tomatoes, chicken broth, bay leaves, gumbo file, worcestershire sauce,
salt, pepper, and hot sauce and bring to simmer. Add kitchen bouquet if
desired.

Brown the flour in a 325 degree oven until brown. Mix with fat from above
mixture to make roux. Add roux to the mixture and stir well. The mixture
should thicken to the consistency of a medium cream sauce. Let this simmer
10 minutes. (Then you can cool and divide this base into containers for
freezing, if desired.)

Bring base to a boil. Add all seafood except oysters. Bring back to a boil.
Reduce heat to simmer. Add oysters and okra. Let simmer for 10 minutes and
serve immediately on steamed rice.

Recipe by: Chef Eddie, Magnolia Grille, Apalachicola, FL

Posted to MCRecipe Digest V1 #876 by shade liveoak@polaris.net on Oct
30, 1997