Aunt Millie's Recipes



 

 

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Jim's Seafood Gumbo

Ingredients:


3/4 cup bacon fat (see Note 2)                      
8 cups chicken stock
3/4 cup flour     
1 can (6 oz.) tomato paste
1 green bell pepper, chopped                       
2 teaspoons pepper
4 stalks celery, chopped                               
1 teaspoon paprika
4 green onions, chopped 
2 teaspoons salt
2 cloves garlic, mashed                                 
4 beef bouillon cubes
2 pkgs. (10 oz. each) frozen chopped okra

For seafood gumbo:
(see Note 1 for using other meats)
1-2 lbs. raw shrimp without heads, peeled
1 container lump crab meat
Tabasco to taste (optional)
Rice to serve with gumbo

Directions:

  1. Chop all vegetables ahead of time. Have all ingredients lined up and ready to go.
  2. Melt bacon fat in a skillet. Add flour, and stir constantly over medium heat until it is the color of a dark copper penny, taking care not to burn. This takes a good 30 minutes and a lot of patience, but it’s worth it. If the mixture smells like burned bacon, throw away and begin again. You may have to do this a few times to get the hang of it.
  3. Lower heat and add green pepper, celery, onions, and garlic. Saute until onions are soft.
  4. Transfer the mixture to a large 12 qt. stock pot. Add okra, chicken stock, tomato paste, pepper, paprika, salt, and beef bouillon cubes. Simmer for 2 hours.
  5. Add lump crab meat, and shelled, raw shrimp and a little Tabasco. Continue simmering for 4 minutes. Check shrimp to see if it’s done. Turn off heat, and let cool for a few minutes. Serve the gumbo over rice.

This recipe makes enough gumbo for 12 hungry people, or you can freeze it in quart containers. It’s even better later. Directions for heating frozen gumbo.Take out of freezer. Put frozen container in microwave and heat on 50% power to unthaw, and then on high until it is serving temperature. Don’t microwave the shrimp too long.

Note 1: If you would like to make a gumbo using other meats instead of shrimp and crab meat:
Use 2 to 3 quarts cooked chicken and/or turkey in chunks and/or sausage. Use chicken or beef stock.
Note 2: I’ve used canola oil instead of bacon fat and it works well for me.