Quoting Nancy Backus to Dale Shipp <=-
Title: Chicken Wings Gumbo Style
I'd thought gumbo was supposed to have okra in it
Gumbo is a thickened soup or stew. That soup has a thin broth, There
are three styles of gumbo: using a roux (French style), with okra
(Creole style, from French and Spanish settlers with African cooks
in their kitchens) and with file powder (made from sassafras leaves,
Cajun style, learned from the Native Americans the Acadians met).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Acadian Shrimp and File Gumbo
Categories: Cajun, Stews, Shrimp, Chilies
Yield: 2 servings
FILE GUMBO:
4 c Mixed vegetables
-green pepper, onion
-celery
1 tb Garlic; minced
1/4 ts Cayenne pepper
1/4 ts Black pepper
1/4 ts White pepper
1/2 oz Thyme
2 tb Tomato sauce
1 1/2 oz File powder
1 oz Oregano
1 oz Paprika
1/2 c Seafood stock
ACADIAN SHRIMP:
1 lb Shrimp
2 ts Paprika
2 ts Seasoned pepper
1 1/2 c File gumbo (see recipe)
Green onions,to garnish
FILE GUMBO: Saute vegetables in a little oil until soft and add
garlic and file powder. Stir in the pepper and spices. Cook mixture
for 5 minutes and stir in tomato sauce. Cook for 10 minutes and add
seafood stock. simmer until thickened and serve alone or use in
Acadian shrimp dish.
ACADIAN SHRIMP: Heat a heavy frying pan until very hot. Add the
shrimp, paprika and seasoned pepper and saute quickly until shrimp
just turns pink. Add the file gumbo to the pan and cook 1 minute or
until heated through. Serve in a bowl garnished with green onion
along with plenty of cornbread.
Chef Randy Wilson, The Bayou, Calgary, Alberta
Source: Calgary Sun July 23, 1990
MMMMM
Cheers
Jim
... Cajun food: It needs more Tabasco. No, more than that.
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