Another gumbo recipe

[kato]

This recipe we got out of Louisiana Cooking mag made it and thought it was very good

Ingredients:
6 cups cooked rice
2 Tbsp. flour
3 Tbsp. shortening
1 cup diced celery
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1/2 can tomato paste
1 qt. water
2 qts. chicken broth
1 can clam chowder
1 bay leaf
1/8 tsp thyme
2 tsp salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 lb. link sausage, sliced
1 pkg. frozen perch fillets, cut in squares
1 pkg frozen okra (1-1/2 cups
1 lb shrimp, cooked
2 sprigs parsley
1 tsp. gumbo file'

Make roux by browning flour in melted shortening; add celery and onions and cook slowly until clear, Add other ingredients with exception of shrimp, file' and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving add file' and parsley. Serve over hot, cooked rice. Server 10-12
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Kato's
Finest in Florida Fiery Foods

[Tina Brooks]

2 questions...

1: What is gumbo file?

2: Where are the hot peppers???

T.

[kato]

T

file' is ground sasafrass root and is used as a thickner as for the hot peppers gumbo don't usually use chiles we just added some of your Fusion Fire( very good ) on the finished gumbo that way you can heat it up as much as you like.

Mick
Kato's

[Tina Brooks]

T

file' is ground sasafrass root and is used as a thickner as for the hot peppers gumbo don't usually use chiles we just added some of your Fusion Fire( very good ) on the finished gumbo that way you can heat it up as much as you like.

Mick
Kato's

Don't usually use chilis in gumbo? Who knew?

Fusion Fire would definitely heat 'er up though... Sounds yummy.

T