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TIMOTHY THOMPSON'S CREOLE GUMBO 3 Tbsp. butter 1 clove garlic, minced 1/2 c. chopped green pepper 1 (16 oz.) pkg. Bob Evans sausage, small casing links, chopped 1 (16 oz.) pkg. Eckrich smoked beef sausage, chopped 4 Tbsp. flour 1 can (16 oz.) tomatoes, cut up, do not drain 3 bay leaves 1 1/2 tsp. dried oregano, crushed 1 tsp. gumbo file (a thickening powder of ground sassafras leaves, available at food specialty stores) 1/2 tsp. salt 1 tsp. creole seasoning (available at food specialty stores) 1 1/2 tsp. dried thyme, crushed 2 tsp. bottled hot pepper sauce 2 c. water 2 c. okra, cut up or 1 (10 oz.) pkg. frozen cut okra 3/4 c. uncooked rice or 2 c. rice, cooked separately 2 cans (4 1/2 oz. each) shrimp, drained 1 can (7 1/2 oz.) crabmeat, drained and flaked with cartilage removed 1 medium lobster tail, cooked and chopped In large saucepan, melt butter and cook onion, garlic, green pepper, link sausage and smoked sausage; sprinkle in flour and stir to blend until ingredients are slightly brown. Stir in undrained tomatoes, bay leaves, oregano, gumbo file, creole seasoning, thyme, hot pepper sauce, water and salt. Bring to boil, reduce heat and simmer, covered, 30 minutes. Stir in the fresh or frozen okra and rice. Bring mixture to boiling, simmer for 15 minutes. Cut up any large shrimp. Stir shrimp, lobster and crabmeat into okra mixture and heat through, about 10 minutes, or until rice is done. Traditional- ly, rice is cooked separately, mounded in a heated soup plate and the gumbo spooned around it. Makes about 10 servings. Serve with your favorite peach pie and cornbread. Note: The ingredients and directions are written for clarity and perfection. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |