Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Creole Italian Gumbo

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients

1 Tblsp olive oil
1 Tblsp garlic, chopped
1 medium onions, diced
1/2 stalk celery, diced
1/2 green pepper, diced
1/2 red pepper, diced
1/4 cup mushrooms, sliced
1/2 cup roasted tomatoes, chopped
1/4 cup red wine
2 tsp. tomato paste
2 bay leaves
2 tsp creole seasonings
1/4 tsp dried oregano
1/4 tsp basil
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp fennel seed
1/4 cup crystal hot sauce
1 cup mustard greens, chopped
8 oz crabmeat
2 links Italian sausage, sliced
1/2 gallon chicken stock
Salt and pepper to taste

Roux:
2 Tblsp oil
3 Tblsp flour

Method

Roux:

  • Bring oil up to smoke point, gradually add flour, being careful not to splash. Simmer until dark brown, stirring periodically as to not burn bottom. If you do burn this, you must start over.

Gumbo:

  • Heat olive oil over medium high flame. Cook down garlic, onion, celery, red peppers, and green peppers.
  • Add mushrooms, let cook for 5 minutes.
  • Add roasted tomatoes, red wine, and tomato paste. Let mixture cook until almost all of the liquid has evaporated.
  • Add bay leaves, oregano, basil, thyme, rosemary, fennel seed, salt, black pepper, Creole seasonings, and hot sauce.
  • In a separate pan heat 1 gallon of chicken stock and add roux. Bring up to a boil and simmer for 45 minutes and strain.
  • Add this strained mixture to the sautéed vegetables and seasonings.
  • Add Italian sausage, crawfish tails and mustard greens. Let simmer for about half an hour.

Serves 4

Shirley Cline

EMAIL US