2 tbsp lard, or shortening
2 tbsp flour
1 large onion, chopped
2 garlic cloves, minced
1/2 cup chopped celery
1 tbsp chopped parsley
1 green pepper, chopped
1 can tomato puree (12 oz)
1 cup water
1 can tuna, drained and flaked
1 can tiny shrimp (7oz), drained
1 tsp file' powder
1 steamed rice
A Recipe for
Gumbo - Cajun Style
He who lives by the sword eats with bloody hands. |
| Anonymous |
Never eat more than you can lift. |
| Miss Piggy |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This Recipe for Gumbo - Cajun Style is one of thousands in the Recipes-to-go Meal Cookbook.
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
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Food Tip |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
This is a recipe for Gumbo - Cajun Style from the recipe cookbook of Recipes-to-go (Meal)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
My favorite animal is steak. |
| Fran Lebowitz |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Food Tip |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Guaranteed to conjure up dreams of moss-draped oaks and the bayou.
This was developed with the help of a Cajun friend's memory of
watching his mama cook it every Friday night when he was a boy in
Louisiana. Making a "roux" with the flour and lard is the most
important part and the secret of a good gumbo. Be careful and don't
let it burn.
In a heavy pan, melt the lard (shortening: over very low heat. Add
flour and stir continuously until it turns a tawny brown color (it
may take as long as 15 minutes, but don't rush it because if it
burns, the gumbo will be ruined). Now add the onion, garlic, celery,
parsley, and green pepper and braise about 5 mintues, being careful,
again, not to burn it. Add tomato puree, 1 cup water, tuna, and
shrimp and simmer for 45 minutes. Add file' powder and serve over
fluffy steam rice.
From: The Tuna Cookbook
Serves: 6
Gumbo - Cajun Style Recipe brought to you by Recipes To-Go