1 recipe roux
2 large onions, finely chopped
2 large garlic cloves, finely
1 bell pepper, finely chopped
1 pt. fresh oysters
2 lb. peeled shrimp
2 to 3 crabs in pieces
(discard back shell)
2 tsp. pepper sauce
3 c. dry white wine
3 c. water
2 Tbsp. Worcestershire sauce
1/2 box frozen okra (discard
ends and slice)
Make the roux. Add chopped onions, garlic and bell
pepper. Keep stirring so that mixture will not burn. Add
equal parts wine and water. This mixture should have a thicker
consistency than a soup; add additional water if needed. Add
hot pepper sauce and Worcestershire sauce. Boil. Add raw
shrimp, oysters and sliced okra. Cook over a slow fire for 2
hours. Boil crabs. Discard back shell and break into pieces,
bodies and claws. Add the bodies and claws to the gumbo and
serve with rice and file powder. Note: File powder is made
from the leaves of the sassafras tree. The file serves to
thicken the gumbo after it has been cooked. Put the file in
the gumbo at the time you serve the gumbo.
1 1/2 c. sifted flour
1 small can tomato sauce
1 small can tomato paste
3/4 c. oil (olive preferred)
Cover the bottom of a heavy 5 to 6 quart pot with oil.
Heat the oil and add the flour. Cook the flour slowly, stir-
ring continuously. The flour should be very dark brown, but
not burned. The secret to good roux is to cook it slowly to
remove the floury taste and to insure.
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