MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Gumbo
Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
Yield: 6 Servings

1 md Onion; diced 1/4"
3 Ribs celery; sliced 1/4"
4 tb Oil
4 cl Garlic; minced
+=OR=+
1 ts Garlic granules
1 lg Bell pepper; cored, 1/4"
- dice
28 oz (2 cans) Red Gold diced
- tomatoes w/chilies
16 oz (2 cans) Red Gold tomato
- sauce
1 ts Sugar; highly optional
1 Turkish bay leaf
1 ts Dried thyme; crushed
1/2 ts Salt
1 tb Parsley flakes
1 ts Trappey's Red Devil sauce
2 lb Medium shrimp; tails-off
1 tb File' powder
Hot cooked rice

Dice onion and green pepper, slice celery. Keep each
separate. Heat oil in 5 quart pan over medium heat. Add
garlic and saute for 1 minute. Add onion and saute for 2
minutes. Add celery and green pepper and saute for 3
minutes longer. Add tomatoes, tomato sauce, salt, bay
leaf, sugar (if using), thyme, parsley and hot pepper
sauce. Reduce heat and simmer for 15 minutes. Add shrimp
and cook for 4-5 minutes longer, stirring gently. Stir in
file' powder and simmer two minutes more.

Serve over hot cooked rice. Pass ground cayenne and
additional hot sauce.

Makes one pot of pretty good gumbo.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Gumbo
Categories: Poultry, Cajun, Diabetic, Crockpot
Yield: 4 Servings

2 tb Margarine *
1/2 lb Fresh or frozen okra 1" pcs
2 c Chopped celery
1 md Onion, chopped
1 sm Bell pepper; chopped
2 cl Garlic; minced
8 oz Can tomato paste
4 Ripe tomatoes peeled
+=OR=+
16 oz Can peeled tomatoes
2 c Water
2 c Chopped cooked turkey
3/4 ts Gumbo file powder
Cooked rice

* I used REAL butter and omitted the snot-pods, increasing
the celery and bell pepper - UDD

Melt the margarine in a large skillet. Add the okra. Saute
until the okra loses its shiny appearance, about 5 mins.
Remove the okra pieces to a bowl. Add the celery onion,
green pepper, and garlic to the skillet.

Cook over medium heat until the onion is transparent. Add
the tomato paste, tomatoes, water, okra mixture, and
turkey. Cook over low heat 10 minutes or until turkey is
hot. Add the file powder. Stir to blend. Spoon over the
rice in soup bowls.

1/4 recipe = 255 calories, 3 lean meat, 1 bread, 1
vegetable 19 grams carbohydrate, 25 grams protein, 10
grams fat, 176 mg sodium, 1102 mg potassium, 54 mg
cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986

Shared but not tested by Elizabeth Rodier, Nov 93

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Felix's Seafood Gumbo
Categories: Cajun, Seafood, Vegetables, Herbs, Pork
Yield: 8 Servings

1/3 c Butter
4 tb All-purpose flour
2 tb Oil
3/4 c Onions; chopped
3/4 Celery; chopped
16 oz Chopped okra
1 qt Chicken broth
16 oz Can whole tomatoes;
- w/liquid
5 cl Garlic; crushed
2 Bay leaves
3 tb Crab boil; tied in
- cheesecloth *
Salt & black pepper
2 lb Raw shrimp; peeled,
Deveined
1 lb Lump crabmeat; picked over
1 lb Bay scallop
1 lb Andouille sausage; sliced
1 tb File powder

Defrost any seafood (fresh is always better, but it
happens) and the okra.

Melt butter in a shallow pan, add flour and cook over low
heat, stirring frequently, until very dark but not
scorched (about 25 minutes); set aside.

In large Dutch oven, saute onion, celery and okra in oil
until limp.

Add roux, broth, tomatoes, garlic, bay leaves, crab boil
packet, and salt and pepper to taste; simmer two hours,
stirring occasionally.

Add andouille sausage and simmer 30 minutes, stirring
occasionally.

Add seafood and simmer 15 minutes or until cooked
through, stirring occasionally. DO NOT BOIL. Stir in file
powder for the last 5 minutes of simmering.

Serve over bowls of rice.

* To make your own crab boil: Tie the following spices in
a muslin bag or in cheesecloth:

3 Bay leaves
1 sm Piece dried ginger
1 ts Black peppercorns
1 ts Mustard seed
1 ts Dill seed
1 ts Coriander seed
1 ts Whole cloves
1 ts Allspice berries.

RECIPE FROM: http://www.cooks.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: File' Gumbo
Categories: Cajun, Soups, Poultry, Pork, Chilies
Yield: 12 Servings

3 1/2 lb Whole chicken
1 1/2 lb Andouille sausage; sliced
1 c White onions; chopped
1/2 c Celery; chopped
1/4 c Scallions; chopped
1/4 c Bell pepper; chopped
2 cl Garlic; minced
1 Bay leaf
1/2 ts Ground cayenne pepper
1/2 c Butter; softened
1 ga Water
Salt & pepper
File' powder

In a 7 quart stock pot boil whole chicken until meat
separates from bone.

Remove meat and return bones and all organs except liver
and simmer 1/2 hour to make stock. Strain and skim fat.
Return stock to pot.

Heat butter in cast iron skillet and add flour. Stir
with wooden spoon until roux becomes dark brown. Add
onions, celery, scallions and bell pepper. Saute for
five minutes, then add to stock.

In skillet, lightly brown chicken and andouille with
garlic, cayenne, salt and pepper. Drain off fat from
sausage and add meat to stock with one bay leaf.

Simmer for one hour at a very low boil.

Immediately before serving sprinkle with file powder
and serve over bowl of rice.

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Creole Gumbo
Categories: Seafood, Beef, Poultry, Pork, Vegetbles
Yield: 7 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; w/liquor
1 tb File powder
1/2 c Chopped parsley

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

Yield: 6 to 8 servings

ECIPE FROM: https://cooking.nytimes.com

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