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Gumbo - Cajun Style
| Ingredients | |||
| 2 | tablespoon | lard, or shortening | |
| 2 | tablespoon | flour | |
| 1 | lg | onion, chopped | |
| 2 | each | garlic cloves, minced | |
| 1/2 | cup | celery, chopped | |
| 1 | tablespoon | parsley, chopped | |
| 1 | each | green pepper, chopped | |
| 1 | cn | tomato puree (12 oz) | |
| 1 | cup | water | |
| 1 | cn | tuna, drained and flaked | |
| 1 | cn | tiny shrimp, (7oz), drained | |
| 1 | teaspoon | file` powder | |
| 1 | steamed rice | ||
Directions: | |||
| 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. | |||
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