Recipe: cowboy gumbo
Yield: 6 servings
1/4 cup butter, margarine or oil
2 tablespoons all-purpose flour
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cups water
1 (14 1/2 ounce) can tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried parsley
1 bay leaf
2 tablespoons Worcestershire sauce
2 teaspoons instant beef bouillon
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon basil
1/8 teaspoon ground cloves
1 (16 ounce) package fresh or frozen fish
1 pound okra, sliced
2 to 2 1/2 pounds peeled, de-veined shrimp, crabmeat or crayfish
3 cups hot cooked rice
File powder (optional)
Combine flour and fat in a heavy saucepot or dutch oven and cook low heat stirring constantly 10 to 15 minutes or until the mixture is light brown (roux). Add garlic, onion and peppers. Cook until tender.
Stir in water, undrained cut up tomatoes, paste and seasonings and bring to a boil. Reduce heat and cook covered for 30 minutes.
Add okra and seafood and return to boil. then reduce heat to a simmer and cook another 10 to 15 minutes until heated through. Remove bay leaf.
Serve with rice and sprinkle with file powder.
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