| 45 | 46 | 47 | 48 | 49 |
| 1 | 13 | 26 | 38 | 51 |
|
1
Jar oysters
Garlic
Parsley
Green onions
Salt & pepper
Water
Fry sausages, cool and cut into thin slices [pork links each into 3 pcs].
Cut beef round into pieces. Fry pieces in large pot until meat iss brown and
tender, remove meat. Chop all vegs., add to drippings in pot, saute until
light brown. Add flour to make a roux. When roux is golden brown, add water,
sausage and meat. Cook until meat and sausages are tender and gumbo
thickens. Add oysters. Cook until tender. Add file 1/2 hr. before gumbo is
finished. Serve over rice. The meat can be placed into deep pie shell and
served as pot pie; drain off broth before placing meat in shell.
Shrimp Creole
=
2
1
============
Pound Fresh shrimp, heads off
Quart Water
1
3
2
5
1
2
1
1
1
1
1
1
5
1
1
/2 Cup Vegetable oil
Med. yellow onions, chopped
Large bell peppers, chopped
Celery ribs, chopped fine
0 Lge. tomatoes, peeled & seeded
Teaspoon Salt
Teaspoon Ground red pepper
/2 Teaspoon Ground black pepper
/2 Teaspoon Ground white pepper
Tablespoon Fresh thyme or 1 t dried
Tablespoon Fresh basil or 1 t dried
-1/2 Teaspoon Sugar
Bay leaves
Cup Green onions, chopped
Cup Parsley, chopped
Peel and devein the shrimp. Place heads [if you have them], and peels in a
small saucepan and add the water. Bring to a slow boil over medium-high heat
and let boil slowly for 15-20 minutes. Strain and discard the heads and
peels. Place the oil in a Dutch oven or other large, heavy pot and place
over medium-high heat. Add the onions, peppers, and celery and saute
stirring often, until the vegetables are very soft, about 45 minutes. Stir
in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to
simmer. Reduce heat to medium and let simmer for 2 hours, stirring
occasionally, This is your creole sauce; it can be prepared 1 or 2 days in
advance and stored in the refrigerator [I find the sauce is even better
after sitting a couple of days in the refrigerator]. When you are ready to
serve, return the sauce to a simmer and add the shrimp. Cook until they turn
Page
Quick Jump
|