New orleans green gumbo beaucoup Recipe

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New orleans green gumbo beaucoup

Artist:	_	Yield:	10
Categories:	Creole & Cajun, Entrees, Exotic, Poultry, Seafood, Soups & Stews, Southern	Rating:	0
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Ingredients:

1	large	Green Pepper, chopped
1	large	Spanish Onion, chopped
3		Stalks celery, sliced
2	lbs	Okra, ? slices
		1 bn Green Onions, chopped
1	large	Tomato, chopped, peeled &
		- seeded
1 1/2	lbs	Shrimp (20ct), save shells
1	pint	Oysters, small, save juice
1	lbs	Scallops
2		Chicken breasts, boned
1	lbs	Andouille or smoked sausage
1	tsp	Tabasco sauce
1	tbsp	Worcestershire sauce
6		Cloves garlic, minced
8	oz	Butter (two sticks)
8	oz	Flour (one cup)
1/2	tsp	Dried Thyme leaves
1		Bottle Doxee's Clam Juice
2	cup	Uncooked parboilled rice
		- use Uncle Ben's converted
1/2	tsp	Dried Oregano leaves
2		Bay leaves
		Salt and pepper to taste
		A little MSG
4	cup	Chicken stock (about)
		Fry pan or deep pot, IRON

Procedures:

1	This is an authentic family recipe that my mother taught me in 1950 in new orleans.
2	It makes a great dinner party main dish.
3	Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.
4	Shrimp - first peel shrimp, keep chilled, save shells.
5	Put shells in small pot, cover with water, bring to a boil, then reduce to a simmer for 15 minutes.
6	When water has been reduced by about half, remove from heat, cool, and strain out shells.
7	Reserve water.
8	Chicken and sausage - chop sausage and chicken into medium bite-sized pieces, brown in fry pan, drain, set aside.
9	Okra - cut off stems and tips, slice into ? pieces.
10	Set aside.
11	Prepare garlic, spanish onions, green onions, celery, set aside separately.
12	Roux - melt butter in a large iron pan or deep pot, add flour.
13	Stir constantly over low heat until flour is cooked, starting to lightly brown.
14	Care is needed here because from cooked to burned is a short but tragic step, but you can start over.
15	After light brown, the color is all politics, it tastes good.
16	Once the roux is cooked, stir in garlic and celery.
17	Turn up heat a bit, say about medium, but stir constantially to prevent roux from burning.
18	After about 1-2 minutes, dump in chopped spanish onions and green pepper, continue stirring.
19	After another minute or so of cooking and stiring, dump in the okra