Recipe - Paul Prudhommes Seafood Gumbo

2 cup Chopped onions
1 One half cup Chopped green bell peppers
1 cup Chopped celery
1 cup Chopped okra (optional)

SPICES
2 Whole bay leaves
2 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Red pepper
One half teaspoon Thyme
One fourth teaspoon Oregano

ROUX
Three fourths cup Vegetable oil
Three fourths cup Flour

REMAINDER
1 cn Chicken broth or shrimp
stock
4 (up to)
5 cup Water
1 tablespoon Minced garlic
1 Dozen oysters
Three fourths pound Crabmeat
One half pound Andouille or Polish sausage;
cut up
2 pound Shrimp; deveined and shelled
(can use heads and shells
to make stock to replace
chicken broth)

Date: Sat, 17 Feb 1996 08:17:04 0600

From: Judy Howle howle@EbiCom.net
I thought some of ya'll who don't have his LOUISIANA KITCHEN cookbook might
like to have these recipes and I already had them typed. I agree with
everyone else who raves about his recipes. They can't be beaten! I have
made the gumbo numerous times, and crawfish etouffee is one of the best
things I have EVER eaten! I will have to type it later, though. And the
blackened fish (I use catfish, BTW, cooked inside, sauteed really) is
outstanding. In fact, I am making it tonight! Enjoy! My adaptation of: PAUL
PRUDHOMME'S SEAFOOD GUMBO.

Heat oil and flour in microwave in heatproof glass bowl or meas. cup, on
high, stirring every 2 min., until meddark brown. Be very careful as this
gets extremely hot!! If you are a traditionalist, make the roux in a
skillet stirring constantly until medark brown. Put in large pot. Saute
onion, celery and bell pepper in 2 Tbsp. oil in skillet. Pour in pot. Add
broth, water, seasonings, garlic, okra, stirring well. Cook 1Three fourths hrs. Add
sausage and cook 15 minutes. Add seafood and cook another 10 minutes. Serve
over hot rice.

CHILEHEADS DIGEST V2 #243

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