[Sca-cooks] Summer foods...including Gumbo recipe

[Sue Clemenger]

Hmmm....that looks like it might be good for our next guild night.  Does it
reheat okay? I've heard about gumbo, but never really actually eaten it.  We
have a tiny little restaurant in town that does cajun and creole stuff, but
I haven't been in in years.  They're in the back of this dive bar, and
there's an awful lot of cigarette smoke....
--Maire, who can get file powder at her local herb store (Butterfly--same
place I buy my coffee, cubebs, and grains of paradise....)

----- Original Message -----
From: "Pat Griffin" <mordonna22 at yahoo.com>
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
Sent: Saturday, July 29, 2006 8:30 PM
Subject: Re: [Sca-cooks] Summer foods...including Gumbo recipe


> Gumbo is incomplete without okra.
>
> GUMBO
>
> Roux
> 1 cup plain flour
> 1 cup bacon drippings
> cook over a medium fire in a large cast iron sauce pan, stirring
frequently
> until nut brown
> (takes 45 minutes to an hour and a half, depending on the humidity of the
> day)
>
> Gumbo
> 1 head celery
> 4 large onions
> 4 large green peppers
> all finely chopped
> 4 cloves garlic, crushed
> stir into roux and cook until celery is tender and onion is translucent
> 2 cups boiled okra
> stir into vegetable mix, and cook until hot
> add
> 2 quarts fresh field ripened tomatoes,
> peeled and quartered and seeded
> (or 2 quarts whole canned tomatoes)
> 2 quarts Spicy V8 juice
> 1 lb chopped cooked ham
> 1 lb chopped cooked chicken
> 1 lb shrimp
> 1 lb crabmeat
> salt and pepper to taste
> allow to simmer until thick
> serve with Tabasco, filet powder, rice, and bread
> (filet powder can be found in the "Cajun" section of the specialty food
> department of most large groceries)
>
> serves 16-20 hungry people, or 8 men-at-arms
>
> Enjoy!
>
> Lady Anne du Bosc
> Known as Mordonna The Cook
> mka Pat Griffin
> -----Original Message-----
> Maire inquired:
>
> Okay, so maybe it's not a weird food for some of you, but it's pretty
> uncommon around here...
> What am I talking about? Why, okra, of course!
> -----------snip-------------------------------
> how else would a person cook it?
>
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