From the 01/24/02 Alumni Sandstorm
>>From: Brad Wear ('71)

Re: Andouille Sausage Seafood Gumbo


A really large pot.

1 pound andouille sausage, fresh
    (You can use the smoked one if they don't have the 
     fresh in-skin type.)
1/2 pound Oysters
1 to 1-1/2 pounds shrimp
1/2 pound scollops, small bay
1/2 pound fish
1/2 pound crab
1 pound chicken
2 green peppers - cut in chunks
2 celery stalks
1 large onion - cut in chunks
Okra, fresh or canned 
2 cans beef consume
1 can beef broth
1 bottle filet thickener
cajun spices to taste
     (Prudhommes, Creol seasoning, Luzianne, Lawry’s 
       are several that I’ve used.)
2 cups rice cooked to directions

Brown sausage, chicken, fish onions, green peppers in
skillet until seared. Put broth and consume in large
pot and bring to boil. Reduce heat to simmer, add
browned incredients, celery, okra and Filé. Cook about
45 minutes. Last 15 minutes add shrimp, crab, and
oysters. (If you add earlier the flavor will cook out
of them. 

I use 1 to 1-1/2 pounds oysters because I like them.

You can add the rice to mix, or put the amount you 
want in the bowl and add the gumbo. 

I also make dirty rice with it.

-Brad Wear ('71)
From the 01/25/02 Alumni Sandstorm
>>From: Chuck Crawley ('67)

To: Brad Wear ('71)
Re: Andouille Sausage Seafood Gumbo
    Thanks for sharing the recipe.
    What, you don't make a roux first? Sounds pretty
good otherwise. A roux is what gives it the color and
smokey flavor. When we make gumbo at our house, I make
the roux. I love that aroma. That, with the Cajun
trinity (onion, celery and bell pepper) and the
seasonings, is what makes it Cajun cooking.
    Where's the Mardi Gras party?

Laissez les bon temps rouler!
-Chuck Crawley ('67)
[Chuck's right... from "The Justin Wilson Cook Book":
      1-1/2 cups sifted flour   and Olive oil
          Cover the bottom of heavy pot with olive
      oil. After the olive oil is well heated over
      a slow fire, add the flour. Cook the flour
      very slowly, stirring almost constantly. The
      flour must be browned to a very dark brown,
      nearly black, but not actually burned.
          This takes more time than you might think
      is necessary but a good "roux" must be cooked
      slowly to get all the floury taste out of it
      and to insure uniformity of color. This is the
      basic "roux".

   I've always heard that if you burn it, start
over... that's rule #1.
   And for those who don't know: Laissez les bon temps
rouler means "Let the good times roll".  
   www.gumbopages.com/food/soups/       -Maren]
From the 01/28/02 Alumni Sandstorm
>>From: Ann Engel Schafer ('63)

For all you Bombers out there, there is a very simple
way to make roux. This is from my sister-in-law the
beautiful Jenise Schafer (Arthur Schafer's ('70) wife)... 
she didn't have a clue what kind of family she was
marrying into.
    You buy Tony's powder or liquid instant roux mix...
just have to add water to it and it taste exactly just 
like homemade kind without all the work.
    It also has an easy Gumbo recipe on the label. I 
make the chicken and sausage Gumbo and it is so good. 

-Ann Engel ('63) - where we had beautiful snow falling 
     this morning but it's all gone now and the sun
     is shinning in Vancouver, WA