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Gumbo And Soups

American.Kitchen's picture
Gumbo And Soups has a luscious taste. Gumbo And Soups gets its taste from chicken mixed with Worcestershire sauce and veal. Gumbo And Soups is inspired by many around the world.
Ingredients
  Chicken wings/1/2 pound any leftover chicken 1⁄2 Pound
  Tabasco sauce 4 Dash
  Worcestershire sauce 4 Tablespoon
  Boneless stewing veal 1 Pound
  Lard 1 Ounce (1 Heaping Tablespoon)
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Lemon 1⁄2 , juiced
  Canned tomatoes/4 large fresh tomatoes dipped in hot water and peeled 12 Ounce (1 Large Can)
  Fresh oysters 1 Pint
Directions

Clean the shrimp.
Don'fcut them up.
Put the shells on to boil.
Drop the live crabs into boiling water, cook for 5 minutes no longer and clean by removing shells, "dead fingers" or lungs, and entrails in center.
Break the bodies in half and twist off the fins.
Scrape the shells and catch the juices and fat particles from the corners this is very important for a gumbo.
Save the claws.
Fry the bacon in a large pot until crisp, remove, and set aside.
Fry the onions until golden brown, add the minced garlic, and fry until it is brown.
Add bay leaves, green pepper, thyme, sugar, salt and pepper.
Fry slowly until the green pepper is limp.
Add the okra and continue cooking until the okra loses its gummy consistency.
Put the hambone, chicken, and veal to brown in another pot with the lard.
When the meats and the onion mixture have both browned well, pour off about half of the excess grease from each, and then combine the two.
Add the chopped parsley, tomatoes, Tabasco Sauce, Worcestershire sauce, and the lemon juice.
Add the crab sections with juice, claws, shrimp, oysters, and bacon, and fill the pot with liquid from the boiled shrimp shells, plus extra water, until the water covers the shrimp, crabs, and meat well.
At least 2 quarts of liquid are necessary.
Boil over a slow fire for at least 2 to 2 1/2 hours.
Stir occasionally.
Overcooking will never hurt Creole gumbo; it blends the flavors that much better.
Remove hambone and chicken bones just before serving.

Recipe Summary

Cuisine: 
South American
Course: 
Appetizer
Method: 
Fried
Dish: 
Soup
Ingredient: 
Chicken

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