Guest guest Posted August 18, 2002 Report Share Posted August 18, 2002 Hi Jill: This is the recipe that I have for shrimp gumbo. 1 pound medium shrimp with heads and shells 5 cups Basic Seafood Stock ( recipe for stock at end of this basic recipe. seasoning mix 1 1/2 teaspoon ground red pepper (perferably cayenne) 1 1/2 teaspoon sweet paprika 1 teaspoon salt 1/2 teaspoons white pepper 1/2 teaspoon black pepper 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1 bay leaf, crumbled 3/4 cup margarine 2 cups chopped onions 2 cup chopped celery 2 cups chopped green bell peppers 3 tablespoons gumbo file ( file powder0 1 Tablespoon Tabasco sauce 1 teaspoon minced garlic 1 1/4 cups canned tomato sauce 1 1/2 cups packed crabmeat 1 1/3 cups hot white rice Peel the shrimp , rinse and drain well. Refrigerate shrimp until ready to use. Combine the seasoning mix intredients in a smaall bow and seet aside. In a 4 quart heavy soup pot, melt the margarine over medium heat. Add onions , celery and bell pepper. Turn heat to high and stir in the gumbo file , tabasco, garlic and seasoning mix. Cook 6 minutes , stirring constantly. Reduce heat to medium and stir in the tomato sauce, continue cooking 5 minutes, stirring constantly ( during this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease the gumbo files ability to thicken) Add the stock and bring gumbo to a boil, reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, and crabmeat cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immeditately. For a main course, place about 1/3 cup of rice in each bowl and top with about 1 cup of gumbo. recipe for seafood stock 1 1/2 pounds of shrimps heads or shells 2 quarts cold water 1 medium onion unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery simmer all for 4 hour to 8 hour. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2002 Report Share Posted August 18, 2002 Jill: File powder is to thicken the gumbo. You can also us 2 teaspoons arrowroot mixed with 2 teaspoons cold water. Some of the stuff on this recipe you may not be able to find in England. The recipes that Ginger put in , you should have all of the things listed and it sounds like a very good one. One that I think you would enjoy. Take Care Vera Thank you Vera, but what is file pwder, we have nothing of that name here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2002 Report Share Posted August 18, 2002 Thank you Vera, but what is file pwder, we have nothing of that name here. Shrimp Gumbo > Jill Hi Jill: This is the recipe that I have for shrimp gumbo. 1 pound medium shrimp with heads and shells 5 cups Basic Seafood Stock ( recipe for stock at end of this basic recipe. seasoning mix 1 1/2 teaspoon ground red pepper (perferably cayenne) 1 1/2 teaspoon sweet paprika 1 teaspoon salt 1/2 teaspoons white pepper 1/2 teaspoon black pepper 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1 bay leaf, crumbled 3/4 cup margarine 2 cups chopped onions 2 cup chopped celery 2 cups chopped green bell peppers 3 tablespoons gumbo file ( file powder0 1 Tablespoon Tabasco sauce 1 teaspoon minced garlic 1 1/4 cups canned tomato sauce 1 1/2 cups packed crabmeat 1 1/3 cups hot white rice Peel the shrimp , rinse and drain well. Refrigerate shrimp until ready to use. Combine the seasoning mix intredients in a smaall bow and seet aside. In a 4 quart heavy soup pot, melt the margarine over medium heat. Add onions , celery and bell pepper. Turn heat to high and stir in the gumbo file , tabasco, garlic and seasoning mix. Cook 6 minutes , stirring constantly. Reduce heat to medium and stir in the tomato sauce, continue cooking 5 minutes, stirring constantly ( during this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease the gumbo files ability to thicken) Add the stock and bring gumbo to a boil, reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, and crabmeat cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immeditately. For a main course, place about 1/3 cup of rice in each bowl and top with about 1 cup of gumbo. recipe for seafood stock 1 1/2 pounds of shrimps heads or shells 2 quarts cold water 1 medium onion unpeeled and quartered 1 large clove garlic, unpeeled and quartered 1 rib celery simmer all for 4 hour to 8 hour. << File: ATT00000.html >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2002 Report Share Posted August 18, 2002 Vera and Jill Gumbo is always best if you get those "scrapings" to turn a slightly dark nutty brown. As you said "The scrapings not only add to the gumbo's flavor, but also decrease the gumbo files ability to thicken". There many gumbo receipts here in Louisiana. They all have two things in common: 1. The use of a black iron pot or black Dutch oven. And 2. Gumbo is always better on the second day. There is a Christmas Eve tradition in Louisiana and parts of Texas. The gumbo is started early in the day and allowed to simmer for hours at a slow simmer and when we get back from midnight mass, we have gumbo and open presents. Also try some chopped up okra in it. Some people don't like it and others think it is not a complete gumbo without okra ( me). Enjoy, and don't worry about mistakes, it usually makes the gumbo better. I have included a couple web sites if you are interested. God Bless, Judy & Jim Stark Shrimp Gumbo > Jill Hi Jill:This is the recipe that I have for shrimp gumbo.1 pound medium shrimp with heads and shells5 cups Basic Seafood Stock ( recipe for stock at end of this basic recipe. seasoning mix1 1/2 teaspoon ground red pepper (perferably cayenne)1 1/2 teaspoon sweet paprika1 teaspoon salt 1/2 teaspoons white pepper1/2 teaspoon black pepper1/2 teaspoon dried thyme leaves1/2 teaspoon dried oregano leaves1 bay leaf, crumbled3/4 cup margarine2 cups chopped onions2 cup chopped celery2 cups chopped green bell peppers3 tablespoons gumbo file ( file powder01 Tablespoon Tabasco sauce1 teaspoon minced garlic1 1/4 cups canned tomato sauce1 1/2 cups packed crabmeat1 1/3 cups hot white ricePeel the shrimp , rinse and drain well. Refrigerate shrimp until ready to use. Combine the seasoning mix intredients in a smaall bow and seet aside. In a 4 quart heavy soup pot, melt the margarine over medium heat. Add onions , celery and bell pepper. Turn heat to high and stir in the gumbo file , tabasco, garlic and seasoning mix. Cook 6 minutes , stirring constantly. Reduce heat to medium and stir in the tomato sauce, continue cooking 5 minutes, stirring constantly ( during this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with a spoon. The scrapings not only add to the gumbo's flavor, but also decrease the gumbo files ability to thicken) Add the stock and bring gumbo to a boil, reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, and crabmeat cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 to 10 minutes. Serve immeditately. For a main course, place about 1/3 cup of rice in each bowl and top with about 1 cup of gumbo. recipe for seafood stock 1 1/2 pounds of shrimps heads or shells2 quarts cold water1 medium onion unpeeled and quartered1 large clove garlic, unpeeled and quartered1 rib celerysimmer all for 4 hour to 8 hour. If you do not wish to belong to shydrager, you may unsubscribe by sending a blank email to shydrager-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2002 Report Share Posted August 18, 2002 See attachment.. God Bless, Judy & Jim Stark Shrimp Gumbo > Jill > > Hi Jill: > This is the recipe that I have for shrimp gumbo. > > 1 pound medium shrimp with heads and shells > 5 cups Basic Seafood Stock ( recipe for stock at end of this basic recipe. > > seasoning mix > 1 1/2 teaspoon ground red pepper (perferably cayenne) > 1 1/2 teaspoon sweet paprika > 1 teaspoon salt > 1/2 teaspoons white pepper > 1/2 teaspoon black pepper > 1/2 teaspoon dried thyme leaves > 1/2 teaspoon dried oregano leaves > 1 bay leaf, crumbled > > 3/4 cup margarine > 2 cups chopped onions > 2 cup chopped celery > 2 cups chopped green bell peppers > 3 tablespoons gumbo file ( file powder0 > 1 Tablespoon Tabasco sauce > 1 teaspoon minced garlic > 1 1/4 cups canned tomato sauce > 1 1/2 cups packed crabmeat > 1 1/3 cups hot white rice > > Peel the shrimp , rinse and drain well. Refrigerate shrimp until ready to > use. Combine the seasoning mix intredients in a smaall bow and seet aside. In > a 4 quart heavy soup pot, melt the margarine over medium heat. Add onions , > celery and bell pepper. Turn heat to high and stir in the gumbo file , > tabasco, garlic and seasoning mix. Cook 6 minutes , stirring constantly. > Reduce heat to medium and stir in the tomato sauce, continue cooking 5 > minutes, stirring constantly ( during this time the mixture will begin > sticking to the pan bottom. As it does so, continually scrape pan bottom well > with a spoon. The scrapings not only add to the gumbo's flavor, but also > decrease the gumbo files ability to thicken) Add the stock and bring gumbo to > a boil, reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add > the shrimp, and crabmeat cover and turn off the heat. Leave the pot covered > just until the seafood is poached, about 6 to 10 minutes. Serve immeditately. > > For a main course, place about 1/3 cup of rice in each bowl and top with > about 1 cup of gumbo. > > recipe for seafood stock > 1 1/2 pounds of shrimps heads or shells > 2 quarts cold water > 1 medium onion unpeeled and quartered > 1 large clove garlic, unpeeled and quartered > 1 rib celery > > simmer all for 4 hour to 8 hour. > << File: ATT00000.html >> > > If you do not wish to belong to shydrager, you may > unsubscribe by sending a blank email to > > shydrager-unsubscribe > > > > > Quote Link to comment Share on other sites More sharing options...
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