Jennie@ifish
09-05-2004, 09:15 AM
Sturgeon Gumbo
Gooseman
4 to 5lbs of sturgeon meat cubed ~˝” x ˝” (bite size)
2lbs peeled & cooked shrimp cut in ˝.
8 to 10 oz of cooked crab meat, or 2 cans.
2 (14oz.) cans of chicken broth.
˝ cup butter
˝ cup bacon drippings (takes about 1 lb of bacon)
˝ cup (or more) flour
6 cloves of garlic, chopped or pressed
3 large green bell peppers, chopped
2 large sweet yellow onions, chopped
2 cups chopped celery
2 large bunches green onions, chopped
2 (6oz.) cans tomato paste
1 (16oz) can whole tomatoes
1-teaspoon thyme
1-teaspoon oregano
1-teaspoon basil
˝ teaspoon cayenne pepper
1 Tablespoon seasoned salt
1 Tablespoon pepper
1 Tablespoon parsley flakes
1 Tablespoon file’
Cook bacon, reserve ˝ cup drippings.
Quickly brown sturgeon meat and 3 cloves garlic in ~ 2 Tablespoons of
bacon drippings. Do NOT cook sturgeon meat completely, separate meat from
broth. Set meat aside.
In a large pot, cook butter, ˝ cup bacon drippings and flour until color
of an old penny, stirring constantly. Add remaining 3 cloves of garlic,
green pepper, celery, yellow onions, and green onions. Cook vegetables
stirring constantly, until green pepper and yellow onion become limp. Add
tomato paste and whole tomatoes; mix well, breaking tomatoes with
spoon. Add chicken broth to make desired consistency.
Simmer, covered, for 1 hour or longer.
Add sturgeon, crab meat and shrimp 45 minutes before serving time.
Add additional broth to make of desired consistency.
Bring to boil over high heat. Add file’. Cook for 5 minutes on high
heat, stirring constantly.
Remove from heat, and serve over hot cooked rice.
Gooseman
4 to 5lbs of sturgeon meat cubed ~˝” x ˝” (bite size)
2lbs peeled & cooked shrimp cut in ˝.
8 to 10 oz of cooked crab meat, or 2 cans.
2 (14oz.) cans of chicken broth.
˝ cup butter
˝ cup bacon drippings (takes about 1 lb of bacon)
˝ cup (or more) flour
6 cloves of garlic, chopped or pressed
3 large green bell peppers, chopped
2 large sweet yellow onions, chopped
2 cups chopped celery
2 large bunches green onions, chopped
2 (6oz.) cans tomato paste
1 (16oz) can whole tomatoes
1-teaspoon thyme
1-teaspoon oregano
1-teaspoon basil
˝ teaspoon cayenne pepper
1 Tablespoon seasoned salt
1 Tablespoon pepper
1 Tablespoon parsley flakes
1 Tablespoon file’
Cook bacon, reserve ˝ cup drippings.
Quickly brown sturgeon meat and 3 cloves garlic in ~ 2 Tablespoons of
bacon drippings. Do NOT cook sturgeon meat completely, separate meat from
broth. Set meat aside.
In a large pot, cook butter, ˝ cup bacon drippings and flour until color
of an old penny, stirring constantly. Add remaining 3 cloves of garlic,
green pepper, celery, yellow onions, and green onions. Cook vegetables
stirring constantly, until green pepper and yellow onion become limp. Add
tomato paste and whole tomatoes; mix well, breaking tomatoes with
spoon. Add chicken broth to make desired consistency.
Simmer, covered, for 1 hour or longer.
Add sturgeon, crab meat and shrimp 45 minutes before serving time.
Add additional broth to make of desired consistency.
Bring to boil over high heat. Add file’. Cook for 5 minutes on high
heat, stirring constantly.
Remove from heat, and serve over hot cooked rice.