Subject: Quick Cajun Gumbo
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 20 2003 - 11:52:06 EST
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FOOD FUNNY
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Thanks to Karen Cline for this one:
A new bride calls her mother in tears. She sobs, "Robert doesn't
appreciate what I do for him."
"Now, now," her mother comforted, "I am sure it was all just a
misunderstanding."
"No, mother, you don't understand. I bought a frozen turkey roll and
he yelled and screamed at me about the price!"
"Well, the nerve of that lousy cheapskate!" says her mom. "Those
turkey rolls are only a few dollars."
"No, mother it wasn't the price of the turkey, it was the airplane
ticket."
"Airplane ticket? What did you need an airplane ticket for?"
"Well mother, when I went to fix it, I looked at the directions on the
package and they said 'Prepare from a frozen state,' so I flew to
Alaska!"
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TODAY'S RECIPE
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Traditional gumbo recipes frequently call for hours of simmering, but
here is a quick and easy version for when time is tight.
Quick Cajun Gumbo
3 Tbs (45 ml) vegetable oil
1 medium onion, chopped
1 green bell pepper (capsicum), seeded and chopped
2 ribs celery, chopped
2 cloves garlic, finely chopped
1/2 lb (225 g) fresh okra, cut into thin rounds
3 Tbs (45 ml) all-purpose flour
1/2 tsp (2 ml) cayenne pepper, or to taste
3 cups (750 ml) chicken stock or water
1 lb (450 g) raw shrimp, peeled and deveined
1 cup (250 ml) crab meat
2 Tbs (30 ml) chopped fresh parsley
1 Tbs (15 ml) gumbo file powder* (optional)
Cooked white rice or cornbread for garnish
* Available in the spice section of finer supermarkets
Heat the oil in a large skillet over moderate heat and saute the
onion, bell pepper, celery, garlic, and okra for 10 minutes, stirring
frequently. Stir in the flour and cayenne and cook for 5 minutes.
Meanwhile, bring the stock to a boil in a large saucepan and add the
shrimp and crab meat. Simmer until the shrimp are firm and opaque,
about 5 minutes. Do not drain. Stir the vegetable mixture into the
shrimp mixture and bring to a boil, stirring constantly. Reduce the
heat and simmer 5 minutes. Stir in the parsley and optional file
powder immediately before serving. Serve in bowls over white rice or
cornbread. Serves 4 to 6.
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BONUS RECIPE
From the World Wide Recipes archives
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The only explanation I have ever heard for the name of this dish is
that it is derived from the French "jambon" (ham) which was a main
ingredient in early jambalayas, and still a fixture in most of today's
recipes.
Chicken Jambalaya
4 Tbs (60 ml) butter or margarine
1 cup each finely chopped onions,
red and/or green bell peppers, and celery
1 Tbs (15 ml) finely chopped garlic
2 whole bay (laurel) leaves
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) hot sauce, or to taste
1/2 lb (250 g) tasso or other smoked ham, chopped
1 cup (250 ml) canned tomato sauce
3 lbs (1.3 Kg) chicken, cut into parts and meat
removed from bones
3 cups (750 ml) canned or fresh chicken stock
2 cups (500 ml) uncooked white rice
Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the
onions, peppers, celery, garlic, the bay leaves, salt and pepper,
cayenne, Tabasco, and the ham and cook over high heat, stirring
frequently, until the onions are medium brown, about 15 minutes. Add
the tomato sauce, chicken pieces, and the chicken stock and bring to a
simmer. Add the rice and stir briefly. Cover the pot, reduce the
heat to very low, and cook for about 15 minutes, until the rice is
cooked. Serves 4 to 6.
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