Heart: Frogmore Gumbo

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* Exported from MasterCook Mac *

 

Frogmore Gumbo

 

Recipe By : Heart of the Home, Ann Jackson (1995) p53

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup oil -- to 3/4

- make at least a couple tbsp of this

- dark sesame oil

1/2 cup flour -- to 3/4

6 cups liquid -- to 7

- use whatever kind you like

5 stalks celery with leaves -- to 6

- chopped

1 large onion -- chopped

1 bunch green onions -- chopped

1 green pepper -- chopped

1 red pepper -- chopped

3 cloves garlic -- mashed and chopped

1 pound okra -- sliced

- to 2 lb

6 tomatoes -- chopped

2 tablespoons tamari soy sauce

- or pick-a-peppa sauce

- or a little of both

several good shakes of hot sauce

2 bay leaves

2 teaspoons thyme

1 teaspoon paprika

1 block of tofu -- in small cubes

1 steaming platter of rice

salt to taste

Gumbo File -- optional

 

Okay, so you're ready to start. Get a Dutch oven or a big soup pot. I

usually use my cast iron Dutch oven. Heat the oil over low heat, when

it's hot add the flour. This is supposed to cook over low heat for

about 10 to 15 minutes until (this is the big secret) it's the color

of a " copper penny " . Now, add chopped onions, green onions, peppers,

celery, thyme, and garlic. After this has sort of gotten going, add

the chopped tofu and tempeh. cook this over low heat for about 30 to

45 more minutes. It will be fairly dry; stir occasionally. Try not to

add any more oil but you have to, do.

 

Saute the okra in a separate skillet. When it's done add to pot along

with water, tomatoes, parsley, by leaves, pick-a-peppa hot sauce,

paprika, salt and whatever else still needs to go in. Let it come to

a boil, then turn down and let simmer 2 or 3 hours. Stir when you

think of it. After an hour or so, taste and add more salt or a pinch

of cayenne.

 

Serve this with a big platter of hot rice and pass the file. The key

to this recipe is low heat and almost constant stirring the first 45

minutes or so.

 

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Per serving (excluding unknown items): 1736 Calories; 113g Fat (56%

calories from fat); 32g Protein; 168g Carbohydrate; 0mg Cholesterol;

2128mg Sodium

Food Exchanges: 3 1/2 Starch/Bread; 1/2 Lean Meat; 20 Vegetable; 22 Fat

 

NOTES : You can't say you've been to the deep south until you've

tasted Gumbo. It's another of those recipes that everybody has their

own special way of doing it, unchanged for 10 or so generations. I

bet blood has been drawn over when to add the file.

 

I add tofu and tempeh instead of shrimp or sausage. It's always a bit

different and always delicious!!

 

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