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market-farming - RE: [Market-farming] Okra

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  • From: <bob AT akasha.net>
  • To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
  • Subject: RE: [Market-farming] Okra
  • Date: Tue, 18 Feb 2003 14:23:30 -0600

Do you have a file
gumbo recipe for us yankees?

File gumbo is the leaves of the sassafras bush. It is a spice that is
similar in taste to a cross between sage and anise. Sweet back note of
sassafras as in one of the flavors of root beer. Below a good recipe:

4 cup sliced okra
1 Cup Onions -- Finely Chopped
1 Cup Green Bell Peppers -- Finely Chopped
1 Cup Celery -- Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup olive Oil
1/2 sick butter
1 Teaspoon Garlic -- Minced
7 Cups Chicken Stock
2 Tablespoons File Powder
6 over ripe tomato
Seasoning Mix:

1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder/
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin
Gumbo stew served over rice. It is thickened with flour from the rue, okra
and file (fee-lay) powder (ground leaves of the sassafras tree). Put the
chicken stock in a large pot and put on the stove to come to a boil while
you are making the roux. Fry the okra in plenty of oil I prefer good olive
oil. Cook till it looks way over cooked when the edges start to get black
and all the sugars have carmelized. Take the okra out and put it aside. Then
put in the bell peppers, celery, garlic,and onion. Carmelize the onion and
garlic and put all this with the okra. Now that the oil still in the pan
preferably cast iron, make the roux. Add more olive oil if needed or a 1/2
stick of butter and heat over high flame. Add the flour and whisk constantly
until the roux is a dark reddish-brown, almost black. Be careful not to let
the roux burn. The best way is to lower the heat and whisk until the roux is
the right shade. This may take 20 minutes or so. If the roux burns you
should throw it out and start over. When the roux is the right color dump in
the cooked vegetables and stir. Add tomato and the seasoning mix. Cook,
stirring frequently for about 10 minutes. Spoon the roux mixture into the
boiling stock. Simmer over low heat for 45 minutes. Add any seafood or
meats you want I like fried squash and/or fried eggplant in it. Turn off the
heat and add the file powder. Serve over cooked rice.





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