Subject: Seafood Gumbo
From: Unicorn (Unicorn@Indenial.com)
Date: Tue Nov 09 1999 - 19:04:52 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's some more of the food funny sent in by CrazyPam that was
originally published in "Cooking: A Cook's Dictionary," by Henry Beard
and Roy McKie, published by Workman Publishing, New York, 1985. It is
available from Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0894808435/worldwiderecipes/
Oven Mitt: A partially charred grease stain that fits over the hand.
Picnic: Any meal eaten more than 100 yards from the nearest bathroom.
Recipe: A series of step-by-step instructions for preparing
ingredients you forgot to buy in utensils you don't own to make a dish
the dog won't eat the rest of.
Sugar: One of a class of carbohydrates present in one form or another
in all foods. Common sources of sugar and the types they contain are:
fructose and glucose (fruit juice and honey); lactose (milk); sucrose
(sugar cane or sugar beets); maltose (malt); and jocose, verbose,
morose, lachrymose, bellicose, and comatose (alcohol).
Taste: 1. The ability to distinguish between, say, tripes a la mode
de Caen and chocolate pudding. 2. The critical discernment necessary
to choose the chocolate pudding.
Timer: Adjustable clock that rings or otherwise signals when a
particular dish is overcooked.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's "Seafood Extravaganza" recipe is a variation on a common Cajun
theme. It calls for shrimp, crab, and oysters, but feel free to add
calamari, crawfish, or any seafood that is good and fresh.
Seafood Gumbo
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
1 medium onion, chopped
2 cups (500 ml) chopped fresh or canned tomatoes
4 cups (1 L) fish or chicken stock, or bottled clam juice
4 cups (1 L) okra, cut into 1/2 inch (1 cm) pieces
1/2 lb (250 g) shrimp, shelled and deveined
1/2 lb (250 g) crab meat
16 oysters, shelled
Salt and freshly ground pepper, to taste
Cayenne pepper or hot sauce, to taste
Melt the butter in a large saucepan over moderate heat. Add the flour
and cook until it turns a medium brown, stirring frequently. Add the
onion and cook until it is soft and translucent. Add the tomatoes,
stock, and okra, and cook until the okra is tender. Add the shrimp
and crab meat and cook until the shrimp are done, 3 to 5 minutes. Add
the oysters and cook for 2 minutes more. Season with salt, pepper,
and cayenne. Serves 6 to 8.
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