LOUISIANA GUMBO & QUICK (leftover**) QUICK (left 1 stewing hen, about 4 lb.* 1 tbsp. salt 2 stalks celery including leaves 3 green peppers, diced 3 onions, diced 3 lb. shrimp 2 cans crab meat 2 lb. small scallops 1 lb. ham, cooked & diced 2 cans whole tomatoes 2 lg. cans tomato puree 1 jar Louisiana hot sauce 1 box gumbo file 1 lb. long grain rice 1 tsp. salt
Cook stewing hen with celery tops and 1 tablespoon of salt until almost done.** Add celery, green peppers, onions, shrimp, crab meat, scallops, ham, tomatoes, puree and hot sauce. Continue cooking at low heat for 2 hours. Add gumbo file and let simmer for 1 hour more. It is best to cook the day before and refrigerate overnight. Cook rice in 2 quarts water with 1 teaspoon salt in double boiler until done. Rice will be well separated and dry. Serve gumbo over rice. *Use 3 Lb. cooked turkey meat cut chunky instead of the chicken. Proceed with the recipe from ** (The point where the hen is done.) But I usually make this in the pressure cooker: Once it's all assembled (In the cooker) put on the lid, set on the regulator, bring it up to pressure & cook 2-or-3 minutes with the regulator rocking slowly, then cool the cooker at once by placing it in a pan of cold water until the vent has dropped. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
