Gumbo Cajun Style recipe
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Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
2 tablespoons lard or shortening
2 tablespoons flour
1 large onion chopped
2 cloves garlic minced
1/2 cup celery chopped
1 tablespoon parsley chopped
1 each green bell pepper chopped
12 ounces tomato paste
1 cup water
1 can tuna fish drained and flaked
7 ounces shrimp tiny shrimp, (7oz), drained
1 teaspoon file' powder
1 x rice steamed, prepared
 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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