Squid File Gumbo Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Fish stock, recipe below
Garlic, minced, 2-10 cloves
3 lbs: Squid, cleaned and cut into
3 each: Bay leaves,
-rings,
1 t: File powder,
2 each: Scallions, chopped
Salt and pepper to taste,
2 each: Stalks Celery, chopped
Cayenne to taste,
2 each: Bell peppers, chopped
1: -4 T Vegetable oil,
1 cup: Canned tomatoes with juice,
Directions:
Saute garlic in oil in a large, heavy casserole or stock pot over low
heat until slightly browned. Add fish stock, tomatoes, scallions,
celery, bell pepper, bay leaves, salt and pepper. Simmer, covered,
for 15 minutes. Add squid, turn up heat to a medium boil and cook 3
minutes longer. Turn down heat to below boiling and add file powder.
Stir, heat 30 seconds more, remove from heat. Sprinkle with cayenne.
Serve in bowls over rice with beer and toasted French bread or
baguettes. Fish Stock: 3 Qts. Water 2 Lbs. Fish heads and/or collars
2 each Carrots, roughly chopped 2 each Onions roughly chopped 4
Cloves Garlic, peeled, whole 3 each Bay leaves 1/2 C Parsley, whole
stems Simmer all the ingredients in a covered pot for 45 minutes.
Skim off the foam every 10 minutes. Strain through a seive or
cheesecloth. Salt and pepper to taste. Fish stock may be frozen for
up to 1 month, or refrigerated for 3-4 days. SOURCE:*The
International Squid Cookbook, by Isaac Cronin, ISBN0-915572-61-3
POSTED BY: Jim Bodle 10/94
Submitted By JIM BODLE On 10-28-94
Source from luhu.jp
heat until slightly browned. Add fish stock, tomatoes, scallions,
celery, bell pepper, bay leaves, salt and pepper. Simmer, covered,
for 15 minutes. Add squid, turn up heat to a medium boil and cook 3
minutes longer. Turn down heat to below boiling and add file powder.
Stir, heat 30 seconds more, remove from heat. Sprinkle with cayenne.
Serve in bowls over rice with beer and toasted French bread or
baguettes. Fish Stock: 3 Qts. Water 2 Lbs. Fish heads and/or collars
2 each Carrots, roughly chopped 2 each Onions roughly chopped 4
Cloves Garlic, peeled, whole 3 each Bay leaves 1/2 C Parsley, whole
stems Simmer all the ingredients in a covered pot for 45 minutes.
Skim off the foam every 10 minutes. Strain through a seive or
cheesecloth. Salt and pepper to taste. Fish stock may be frozen for
up to 1 month, or refrigerated for 3-4 days. SOURCE:*The
International Squid Cookbook, by Isaac Cronin, ISBN0-915572-61-3
POSTED BY: Jim Bodle 10/94
Submitted By JIM BODLE On 10-28-94
Source from luhu.jp