This recipe we got out of Louisiana Cooking mag made it and thought it was very good
Ingredients:
6 cups cooked rice
2 Tbsp. flour
3 Tbsp. shortening
1 cup diced celery
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1/2 can tomato paste
1 qt. water
2 qts. chicken broth
1 can clam chowder
1 bay leaf
1/8 tsp thyme
2 tsp salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 lb. link sausage, sliced
1 pkg. frozen perch fillets, cut in squares
1 pkg frozen okra (1-1/2 cups
1 lb shrimp, cooked
2 sprigs parsley
1 tsp. gumbo file'
Make roux by browning flour in melted shortening; add celery and onions and cook slowly until clear, Add other ingredients with exception of shrimp, file' and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving add file' and parsley. Serve over hot, cooked rice. Server 10-12
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Kato's
Finest in Florida Fiery Foods
Ingredients:
6 cups cooked rice
2 Tbsp. flour
3 Tbsp. shortening
1 cup diced celery
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
1/2 can tomato paste
1 qt. water
2 qts. chicken broth
1 can clam chowder
1 bay leaf
1/8 tsp thyme
2 tsp salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 lb. link sausage, sliced
1 pkg. frozen perch fillets, cut in squares
1 pkg frozen okra (1-1/2 cups
1 lb shrimp, cooked
2 sprigs parsley
1 tsp. gumbo file'
Make roux by browning flour in melted shortening; add celery and onions and cook slowly until clear, Add other ingredients with exception of shrimp, file' and parsley. Simmer for at least 1 hour. Add shrimp about 10 minutes before serving. Just before serving add file' and parsley. Serve over hot, cooked rice. Server 10-12
_________________
Kato's
Finest in Florida Fiery Foods