Roux- 1/2 c. bacon drippings
- 1/2 c. flour
- 2 1/2 c. chopped onion
- 1 1/2 c. chopped celery
- 3/4 c. chopped green onion
- 1/2 c. chopped green pepper
- 1/4 c. chopped parsley
- 2 cloves garlic, minced
Stock- 1 quart chicken stock
- 2 c. water
- 2 cups dry white wine
- 1 – 14 1/2 oz. can tomatoes, drained and chopped
- 1/4 c. ketchup
- 1 bay leaf
- 3/4 tsp. filé powder
- 1/2 tsp. salt
- 1/2 tsp. dried chervil
- 1/8 tsp. dried thyme, crumbled
- 1/8 tsp. dried rosemary, crushed
- 1/8 tsp. dried oregano, crumbled
- 1/8 tsp. dried basil, crumbled
- 1/8 tsp. dried sage, crumbled
- 1/8 tsp. dried tarragon
- 1/8 tsp. dried dill
Fish and Chicken- 1 lb. fresh shrimp, peeled and deveined
- 1 c. bay scallops
- 8 oysters, shucked with liquor
- 1/2 c. chopped cooked chicken
- 1/2 c. white fish
- 1 1/2 c. flaked crab meat
| Melt bacon drippings in 5 quart Dutch oven over medium heat. Add flour and stir until copper color, about 15 minutes. Add onion, celery, green onion, green pepper, parsley and garlic and cook 1 hour, stirring frequently to prevent sticking.
Add stock, water, wine, tomatoes, ketchup, bay leaf, file powder, salt and herbs. Cook 1 1/2 hours, stirring occasionally.
Blend in remaining ingredients. Cook 40 minutes. Discard bay leaf. Serve immediately.
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