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From Dorothy McNett's recipes at www.dorothymcnett.com. Just one of many recipes (concoctions) for gumbo!
1/4 cup unsalted butter
In heavy bottomed stock pot or Dutch oven, cook bell pepper, celery, onions and garlic in 1/4 cup butter 6-10 minutes, stirring from time to time. In meantime in a heavy bottomed saute pan, brown the flour in the 1/2 cup butter until a rich golden brown. Slowly add hot stock, whisking well to make a thick gravy. Add tomatoes. Mix this into the vegetables in the stock pot, along with the hot sauce, bay leaf, seafood and parsley. Simmer, covered, about 10 -15 minutes to blend flavors. To serve, taste for seasonings correcting if necessary. At the last minute, while gumbo is hot but not boiling stir in the file powder. Do not continue to cook or it will get stringy and mushy. Spoon into individual flat soup bowls, placing about 1-2 tablespoons cooked rice in the center. Serves 6 - 8.
Recipe created 2003-09-07.