Quick Cajun Gumbo

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                            FOOD FUNNY
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Thanks to Harriet St. Amant for this one:

As they were perusing their menus at an upscale restaurant
(you know the type -- highly-starched white linens, crystal
chandeliers, candles on every table, waiters in tuxes, etc) the
husband asks, "Are these their regular prices, or did we stumble
into a fund raiser?"

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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.
Received on Mon Oct 18 15:20:34 2010