Subj : 10/12 Nat'l Gumbo Day - 2
To   : All
From : Dave Drum
Date : Sun Oct 10 2021 22:25:00

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 325ºF), 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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