Subj : Plan Aheads
To   : Ruth Haffly
From : Dave Drum
Date : Fri Mar 07 2025 05:43:09

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I started the slog to defrost my upright freezer. I'm going to replace
 DD> it with a self-defroster model ... but first I've got to go "ice
 DD> mining" to use up a lot of stuff I don't remember having put in there.

 RH> Sounds like fun--and tonight's mystery meat is............

 DD> That's where I got the shrimp for the recipe in the previous post.

 RH> I know we have some on hand but I'm not quite sure what I want to do
 RH> with it yet, maybe a shrimp scampi with extra garlic.

Remember - there is no such thing as too much garlic.  Bv)=

 DD> Found some skinned, boned chicken thighs which will become tonight's
 DD> supper. I'll make the can of diced tomatoes be w/chopped green
 DD> chilies. Should add just a bit of a wake-up call. And I've got it in
 DD> stock.

 RH> Sounds good to me.

'Twas. And found some more shrimp. Time for a nice pot of file gumbo

The recipe says 6 servings. I'm feeding my brother, his wife and the
wife's oldest girl (and me). Doubt there will be any leftovers. I'll
substitute orzo for the rice because Phil has a thing asbout rice ever
since his Vietnam service.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Gumbo
 Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
      Yield: 6 Servings
 
      1 md Onion; diced 1/4"
      3    Ribs celery; sliced 1/4"
      4 tb Oil
      4 cl Garlic; minced
           +=OR=+
      1 ts Garlic granules
      1 lg Bell pepper; cored, 1/4"
           - dice
     28 oz (2 cans) Red Gold diced
           - tomatoes w/chilies
     16 oz (2 cans) Red Gold tomato
           - sauce
      1 ts Sugar; highly optional
      1    Turkish bay leaf
      1 ts Dried thyme; crushed
    1/2 ts Salt
      1 tb Parsley flakes
      1 ts Trappey's Red Devil sauce
      2 lb Medium shrimp; tails-off
      1 tb File' powder
           Hot cooked rice
 
  Dice onion and green pepper, slice celery. Keep each
  separate. Heat oil in 5 quart pan over medium heat. Add
  garlic and saute for 1 minute. Add onion and saute for 2
  minutes. Add celery and green pepper and saute for 3
  minutes longer. Add tomatoes, tomato sauce, salt, bay
  leaf, sugar (if using), thyme, parsley and hot pepper
  sauce. Reduce heat and simmer for 15 minutes. Add shrimp
  and cook for 4-5 minutes longer, stirring gently. Stir in
  file' powder and simmer two minutes more.
  
  Serve over hot cooked rice. Pass ground cayenne and
  additional hot sauce.
  
  Makes one pot of pretty good gumbo.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


.... Escoffier elevated the role of cooks from that of laborers to artists
--- MultiMail/Win v0.52

.