MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: N.Y.T. Creole Gumbo
Categories: Seafood, Beef, Poultry, Pork, Vegetbles
Yield: 6 servings
1 lb Medium head-on shrimp
4 Hard crabs; cleaned, split
- in two
1/2 lb Smoked sausage, diced
1/2 lb Hot sausage; diced
1/2 lb Beef brisket or lean veal
- stew meat
1/2 lb Chicken gizzards
1/2 c Oil
1/2 c Flour
1 lg Onion; chopped
6 Chicken wings; split
1/2 lb Smoked ham; diced
2 ts Paprika
3 cl Garlic; minced
1 ts Dried thyme
3 Bay leaves
1 ts Salt
24 Shucked oysters;
- with liquor
1 tb File powder
1/2 c Parsley; chopped
Peel and devein shrimp. Place heads and shells in
stockpot with 12 cups water, and simmer over low heat
until needed.
In a 6-quart stockpot, combine crabs, sausages, beef or
stew meat and gizzards; cook, stirring occasionally to
prevent scorching, over low flame for 30 minutes.
In a heavy-bottomed saute pan, whisk oil and flour
together over low to moderate heat, and cook, whisking
constantly until golden brown, about 20 minutes. Add
onions, and cook, stirring, until soft. Pour mixture
into pot with meats, and stir gently until well
combined. Strain shrimp stock. Add to pot with enough
water to make 14 cups liquid. Bring to a boil. Add
chicken wings, smoked ham, paprika, garlic, thyme, bay
leaves and salt, and simmer 30 minutes. Add peeled
shrimp, and simmer 10 minutes. Add oysters, and turn off
heat. Stir in file.
Serve over rice, and garnish with fresh parsley.
Recipe from: Leah Chase
Adapted by: Matt Lee and Ted Lee
ECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
