From: Alex Lowe
Date: Wed, 27 Feb 2002 15:04:56 -0700
While we are thinking of moats and alligators...
How to make genuine Creole Gumbo
Fluidify cube of butter in a large Dutch mans belly or a pan
of some sort will work.
then shove dees down thar,
une big onion[white er yella or red'll do]
1/2 to 1 bulb garlic, peeled and minced fine as my ex-wife
1 eyeball socket sizen(tablespoon) Dry Thyme
1 Tablespoon Brown Mustard Seed, crushed
Sauté in the butter until the onion is goodn dun' then eject
the onion and garlic and set them in a bowl made of human
scull.
To the butter add: 4 to 6 Tablespoons of flour
Continue cooking the butter and flour together until it is
blood red or brownish red is ok too.
Add:
4 quarts of chicken broth
Onions and Garlic from above
1 #303 Can Tomatoes cut into small pieces
2 boxes OR 1 bag sliced frozen okra
Let this simmer together for at least one hour. While this
is simmering, you can prepare the following:
1-1/2 to 2 pounds shrimp, cleaned and deveined
2 crabs (I use dog), meat picked out of the back and legs
washed and scraped
1 to 2 pounds of scallops, preferably Bay Scallops (If you
use Sea Scallops, cut them into quarters)
Optional Ingredients:
Oysters, Clams, Langoustines, Chicken pieces, cooked sliced
Louisiana Hot Links, Dried Shrimp, pufferfish(may cause
severe injury or death not responsible for effects it may
cause)
Taste the stock before you add the seafood/meat and add salt
to taste.
Pour in:
2 to 3 cups white wine
Juice of 2 to 3 lemons
Say:
"Je suis un poule" 10 times
Then add the seafood/meat and allow to simmer for about 25
to 30 minutes.
I also like to serve nice crusty French man or French bread
with butter.
cheesecake is tasty any good recipes out there for
cheesecake?
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