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   -=> 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   
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