Shrimp and Oyster Gumbo

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         FOOD FUNNY
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I think this one from Rosemary Zwick falls in the "it could be true" category:

Some neighbors of my grandparents gave them a pumpkin pie as a gift. As
lovely as the gesture was, it was clear from the first bite that the pie
tasted bad. It was so inedible that my grandmother had to throw it away.
Ever gracious and tactful, my grandmother still felt obliged to send the
neighbors a note. It read, "Thank you very much for the pumpkin pie.
Something like that doesn't last very long in our house."

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            TODAY'S RECIPE
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A "gumbo" refers to any soup or stew that is partially thickened through
the use of okra. If okra is not available in your part of the world then
it may be omitted, resulting in a less authentic but still wonderful
version of a Southern classic.

Shrimp and Oyster Gumbo

4 Tbs (60 ml) butter
1/2 lb (250 g) fresh okra, thinly sliced, or 1 10 oz. (280 g) package of frozen okra, thawed and thinly sliced
1/2 cup (125 ml) finely chopped onions
1/2 cup (125 ml) finely chopped green pepper
1 tsp (5 ml) finely chopped garlic
1 Tbs (15 ml) flour
4 cups (1 L) chicken stock (fresh or canned)
3 medium sized ripe tomatoes, cored and coarsely chopped
6 fresh parsley sprigs and one large bay leaf, tied in a bundle with twine
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 lb (450 g) small raw shrimp, peeled and deveined
12 to 18 shucked oysters
1 tsp (5 ml) lemon juice
1 tsp (5 ml) Worcestershire sauce
1/4 tsp (1 ml) cayenne, or to taste

Melt half the butter in a heavy skillet over moderate heat and add the
sliced okra, stirring until the white "strings" produced by the okra
disappear. Set aside. Melt the remaining butter in a 2- to 3-quart (2 to
3 L) soup pot over moderate heat. Add the onions, green pepper and
garlic and cook for about 5 minutes. Add the flour and continue to cook
for 2 to 3 minutes, stirring constantly. Pour in the chicken stock and
stir using a wire whisk. Then add the okra, tomatoes, parsley bundle,
salt, and pepper. Bring to a boil, reduce the heat, and simmer partially
covered for 30 minutes. Just prior to serving, add the shrimp and simmer
for 5 minutes, then add the oysters and simmer for 2 to 3 minutes or
until the oysters become plump and the edges begin to curl. Do not
overcook the oysters. Stir in the lemon juice, Worcestershire sauce, and
cayenne. Remove and discard the parsley bundle.
Serves 6.
Received on Thu Nov 29 20:25:34 2007