Ingredients
- 3 pounds shrimp
- 4 cans lump crab meat
- 2 pounds okra
- 2 pounds smoked sausage
- 5 tablespoons flour
- 3/4 cup vegetable oil
- Salt
- Pepper
- Cayenne
- 1 heaping tablespoon parsley
- 1 heaping tablespoon gumbo file'
- 1 bundle of green onion
- 5-6 cloves garlic
- 1 large onion
- 1 can tomato sauce
- 3 cups rice
- 1 gallon water
Directions
- Drain excess water out of crab meat
- De-head and peel shrimp
- Cut 2 pounds of okra and brown in a separate skillet, using a small amount of oil
- Set okra aside
- Cut 2 pounds of smoked sausage into pieces and fry in a separate pan
- Drain sausage and set it aside
- In a pan, saute' chopped onions, the white part on green onion, and garlic last to avoid burning
- Then set aside
- Make roux with 5 tablespoons of flour and 3/4 cup of vegetable oil, stirring constantly until very dark brown (not burnt)
- Add a gallon of water to roux
- Stir in sauteed vegetables
- Season to taste with salt, pepper, cayenne, and parsley
- Bring to a boil
- While gumbo is cooking, boil rice in a separate pot
- Add okra, sausage, and shrimp to gumbo
- Cook for 15 minutes
- Add crab meat to gumbo
- Cook for 20 minutes on medium
- Add 1 tablespoon of gumbo file'
- Skim off excess oil from top
- Serve over rice with crackers or french bread
Source – Emily Peco
Prepared by Emily Peco
June 9, 2019
Ingredients
- 3 pounds shrimp
- 4 cans lump crab meat
- 2 pounds okra
- 2 pounds smoked sausage
- 5 tablespoons flour
- 3/4 cup vegetable oil
- Salt
- Pepper
- Cayenne
- 1 heaping tablespoon parsley
- 1 heaping tablespoon gumbo file'
- 1 bundle of green onion
- 5-6 cloves garlic
- 1 large onion
- 1 can tomato sauce
- 3 cups rice
- 1 gallon water
Directions
- Drain excess water out of crab meat
- De-head and peel shrimp
- Cut 2 pounds of okra and brown in a separate skillet, using a small amount of oil
- Set okra aside
- Cut 2 pounds of smoked sausage into pieces and fry in a separate pan
- Drain sausage and set it aside
- In a pan, saute' chopped onions, the white part on green onion, and garlic last to avoid burning
- Then set aside
- Make roux with 5 tablespoons of flour and 3/4 cup of vegetable oil, stirring constantly until very dark brown (not burnt)
- Add a gallon of water to roux
- Stir in sauteed vegetables
- Season to taste with salt, pepper, cayenne, and parsley
- Bring to a boil
- While gumbo is cooking, boil rice in a separate pot
- Add okra, sausage, and shrimp to gumbo
- Cook for 15 minutes
- Add crab meat to gumbo
- Cook for 20 minutes on medium
- Add 1 tablespoon of gumbo file'
- Skim off excess oil from top
- Serve over rice with crackers or french bread
Source – Emily Peco
Prepared by Emily Peco
June 9, 2019
Ingredients
- Roast beef
- Cayenne
- Powdered nutmeg
- Mace
- Chopped sweet herbs
- Pastry dough
Directions
- Mince the roast beef leaving as little fat as possible
- Season with cayenne, powdered nutmeg, mace, or chopped sweet herbs of your choice
- Cut the pastry dough into small circular sheets
- Roll out dough, but not too thin
- Cover half the circular sheet with the beef mixture, be sure not to get too close to the edges
- Fold the other half over, creating a half-moon
- Crimp the edges with a sharp knife
- Lay the patties in a baking pan
- Prick them with a fork
- Bake until they are brown
Prepared by Emily Peco
June 9, 2019
Ingredients
- Roast beef
- Cayenne
- Powdered nutmeg
- Mace
- Chopped sweet herbs
- Pastry dough
Directions
- Mince the roast beef leaving as little fat as possible
- Season with cayenne, powdered nutmeg, mace, or chopped sweet herbs of your choice
- Cut the pastry dough into small circular sheets
- Roll out dough, but not too thin
- Cover half the circular sheet with the beef mixture, be sure not to get too close to the edges
- Fold the other half over, creating a half-moon
- Crimp the edges with a sharp knife
- Lay the patties in a baking pan
- Prick them with a fork
- Bake until they are brown
Prepared by Emily Peco
June 9, 2019
Ingredients
- 1/2 pound cocoa
- 4 egg whites
- 1 pound powdered sugar
- Sifted flour
- Butter or sweet oil
Directions
- Beat 4 egg whites to a stift froth
- Beat 1 pound of powdered sugar and 1/2 pound of cocoa into the egg whites
- If the mixture appears too thin, add a little sifted flour
- Form the mixture into small thick cakes
- Slightly grease the bottom of the tin pan with butter or sweet oil
- Lay the cakes in the pan, making sure to space them out
- Bake for a few minutes
- Sift sugar over the cakes while warm
Prepared by Emily Peco
June 9, 2019
Ingredients
- 1/2 pound cocoa
- 4 egg whites
- 1 pound powdered sugar
- Sifted flour
- Butter or sweet oil
Directions
- Beat 4 egg whites to a stift froth
- Beat 1 pound of powdered sugar and 1/2 pound of cocoa into the egg whites
- If the mixture appears too thin, add a little sifted flour
- Form the mixture into small thick cakes
- Slightly grease the bottom of the tin pan with butter or sweet oil
- Lay the cakes in the pan, making sure to space them out
- Bake for a few minutes
- Sift sugar over the cakes while warm
Prepared by Emily Peco
June 9, 2019
Ingredients
- Potatoes (of the same size)
Directions
- Wash and dry potatoes
- Place them in the oven
- Be sure not to burn the outside before they are warmed through
- Roast large ones for about 2 hours (they will roast quicker if parboiled first)
Prepared by Emily Peco
June 9, 2019
