*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Seafood                          Chicken
                 Soups                            Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Green Pepper, chopped
    1       lg           Spanish Onion, chopped
    3                    Stalks celery, sliced
    2       lb           Okra, 1/2 slices
    1       bn           Green Onions, chopped
    1       lg           Tomato, chopped, peeled &
                         - seeded
    1 1/2   lb           Shrimp (20ct), save shells
    1       pt           Oysters, small, save juice
    1       lb           Scallops
    2                    Chicken breasts, boned
    1       lb           Andouille or smoked sausage
    1       t            Tabasco sauce
    1       tb           Worcestershire sauce
    6                    Cloves garlic, minced
    8       oz           Butter (two sticks)
    8       oz           Flour (one cup)
      1/2   ts           Dried Thyme leaves
    1                    Bottle Doxee’s Clam Juice
    2       c            Uncooked parboilled rice
                         - use Uncle Ben’s converted
      1/2   ts           Dried Oregano leaves
    2                    Bay leaves
                         Salt and pepper to taste
                         A little MSG
    4       c            Chicken stock (about)
                         Fry pan or deep pot, IRON
   This is an authentic family recipe that my mother
   taught me in 1950 in New Orleans.  It makes a great
   dinner party main dish.  Like chinese food, it is long
   on chopping and assembling, but goes together and
   cooks rather quickly.
   Shrimp - First peel shrimp, keep chilled, save shells.
   Put shells in small pot, cover with water, bring to a
   boil, then reduce to a simmer for 15 minutes.  When
   water has been reduced by about half, remove from
   heat, cool, and strain out shells.  Reserve water.
   Chicken and sausage - Chop sausage and chicken into
   medium bite-sized pieces, brown in fry pan, drain, set
   Okra - Cut off stems and tips, slice into 1/2 pieces.
   Set aside.
   Prepare garlic, Spanish onions, green onions, celery,
   set aside separately.
   Roux - Melt butter in a large IRON pan or deep pot,
   add flour.  Stir constantly over low heat until flour
   is cooked, starting to lightly brown. Care is needed
   here because from cooked to burned is a short but
   tragic step, but you can start over.  After light
   brown, the color is all politics, it tastes good.
   Once the roux is cooked, stir in garlic and celery.
   Turn up heat a bit, say about medium, but stir
   constantially to prevent roux from burning. After
   about 1-2 minutes, dump in chopped Spanish onions and
   green pepper, continue stirring.  After another minute
   or so of cooking and stiring, dump in the okra.  By
   this time the roux appears to have disappeared, but is
   still there, clinging to the vegetables. Continue
   cooking for another 2-3 minutes till the okra starts
   to wilt and become shiny. (If you are using an iron
   fry pan, rather than a pot, you will now be running
   out of space and will need to now transfer the
   ingredients to a larger pot to continue.)
   Stir in the chicken and sausage pieces.  After another
   minute, mix in shrimp water, the oyster juice, the
   bottle of Doxee’s Clam Juice (THIS IS THE SECRET TO
   THE NOLA FLAVOR!), and enough chicken stock to cover
   the ingredients by an inch or so.  Add bay leaves,
   Tabasco and Worcestershire sauces, spices, salt and
   pepper.  Slowly bring to a boil (over a period of five
   minutes or more), stirring frequently. As soon as the
   mixture boils, immediately remove from heat and cover.
   After five minutes, remove cover, add tomato, oysters,
   scallops and shrimp. Give a few more stirs, re-cover,
   and wait for 20 minutes. The declining heat from the
   mixture will cook, but not overcook, the seafood. From
   this point, this mixture should never be brought to
   the boil again. Now is a good time to make the rice.
   Check for thickness.  If too thick, thin out with
   additional chicken stock. If too thin, add file' in a
   separate serving bowl before adding to rice. Once
   file' is added to gumbo, do not re-heat, as this will
   cause stringiness.  Just before serving, mix in the
   chopped green onions. They should be only slightly
   cooked, a little wilted but also a little crunchy.
   Serve in soup platter, with an island of white rice
   surrounded by a green moat of gumbo, meat and seafood.
   Serve with split buttered and broiled French bread,
   and white wine or beer.
   This is an expensive dish to fix, and there should be
   no left-overs. If there are, then use up promptly,
   because of the seafood content. *
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