| 32 | 33 | 34 | 35 | 36 |
| 1 | 13 | 26 | 38 | 51 |
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1
1
1
1
2
1
Cup Green onions w/tops,chopped
Cup Celery, diced
Clove garlic, minced
/4 Cup Flour
Cup Hot water
Can Stewed tomatoes [16 oz.]
Salt to taste
1
1
/4 Teaspoon Pepper
Bay leaf
Tabasco to taste
1
1
1
Can Salmon [15 1/2 oz.]
Dash File' or to taste
1/3 Cup Cooked rice
Thaw okra and saute in Beef-Frye drippings or veg. shortening for 10 min.
stirring occasionally. Add onions, celery, and garlic and cook abt. 5 min.
more. Stir in flour. Add hot water, stirring constantly, and cook until
slightly thickened. Add tomatoes, salt, pepper, and by leaf and cover.
Simmer for additional 20 min. on low heat. Remove bay leaf and add Tabasco
sauce. De-bone and skin salmon and add to gumbo. Heat thoroughly. Add dash
of file' just before serving. Serve in soup bowls or plates over hot cooked
rice.
Grilled Catfish Cajun Style
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1
1
1
2
4
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Teaspoon Lemon-pepper seasoning
Teaspoon White pepper
Teaspoon Creole seasoning
Teaspoon Blackened fish seasoning
Tablespoon Lemon juice
Catfish fillets [1-1/3 lbs]
Vegetable cooking spray
Garnishes: lemon wedges, celery tops
Combine first 4 ingredients in a small bowl. Sprinkle lemon juice and
seasoning mixture on both sides of fish. Spray a wire fish basket with
cooking spray; place fish in basket. Grill fish, covered, over medium coals
[400F] for 7 to 10 minutes on each side or until fish flakes easily when
tested with a fork. Remove fish from basket; place on a serving platter.
Garnish, if desired.
Gumbo Ya Ya
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1
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Large Roasting chicken [about 5 lbs.], disjointed
Salt
Cayenne pepper
Powdered garlic
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