Dick Picton's Gumbo

[Draggingtree]

Dick Picton's Gumbo

Serves 10

1 lb. sliced bacon

1 lb. large onions, sliced

1 clove garlic, minced

1/2 c. flour

1 small rib celery, sliced

1/2 c. minced parsley

1/2 lb. okra, sliced

1 (28-oz) can tomatoes

1 (10-oz) can Ro-Tel brand tomatoes and green chilies

3 T. Worcestershire sauce

1 T. salt

1 T. Tabasco pepper sauce pepper to taste water, 1 to 2 cups

3 lbs. shrimp, peeled and deveined

2 lbs. crab, including claws

 

Fry bacon, onions, and garlic in large skillet. Remove pieces of bacon an onion and discard all but about 1 1/2 c. drippings. Add flour and slowly brown until dark. Add other ingredients except seafood, browned bacon, and onion. Simmer at least one hour. Add water if needed. Add seafood, bacon, and onion, and simmer 30 to 40 minutes longer.

https://www.texashighways.com/recipes-entrees/item/1102-dick-picton-s-gumbo

[Draggingtree]

Cabbage Gumbo

Ingredients:

· 1 small head of cabbage

· 1 large onion

· 3 tomatoes

· 2 green peppers

· 1 c. sliced okra

· 2 T. lard (or shortening)

· 2 T. vinegar

· 1 T. granulated sugar

Melt lard (shortening) and cook onion and peppers slowly over low heat for a few minutes. Then add the chopped cabbage, tomatoes, okra, vinegar, and sugar. Add salt to taste. Add enough water to barely cover and cook about 30 minutes.

https://www.texashighways.com/recipes-sides-sauces/item/1234-cabbage-gumbo

[Draggingtree]

Crab Gumbo

Serves 12

· 1 1/2 c. chopped onions

· 3 T. vegetable oil

· 1/4 c. flour

· 5 c. fish stock

· 1 (28-oz.) can tomatoes

· 1 (10-oz.) pkg. frozen okra, sliced

· 1 tsp. salt

· 2 tsp. lemon pepper

· 1/4 tsp. cayenne pepper

· 1/4 tsp. black pepper

· Bouquet garni (of herbs like thyme, bay leaf)

· 1/2 lb. boneless whitefish, cubed

· 1/2 lb. shrimp, peeled and deveined

· 1/2 lb. crab fingers or crab meat

· 3 c. oysters

· 1 T. gumbo filé powder

· 6 c. cooked rice

Sauté onions in oil until light brown. Add flour and cook, stirring constantly until flour browns. Drain liquid from oysters; stir liquid, fish stock, tomatoes, okra, and seasonings into the onion-flour mixture. Cook covered 30 minutes; add fish, shrimp, crab, and oysters. Continue cooking 10 minutes until shrimp are pink and oysters curl; remove bouquet garni. Just before serving add jumbo filé. Never let gumbo boil after filé is added. Serve in shallow bowl with rice.

https://www.texashighways.com/recipes-soups-salads/item/1158-crab-gumbo