Oyster Gumbo

  • 1/2 c. chopped Sweet Onion
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. White Worcestershire Sauce
  • 1 qt. Oysters and liquid
  • 2 cans low fat Condensed Milk


On medium heat, heat oil in large heavy skillet; add onion and worchestershire. Cook onions to light brown. Add oyster liquid and 1 can milk. Cook until bubbling. Add oyster and second can of milk and heat to light boil or until mixture steams. Taste and add salt and pepper to taste. Serve immediately. Makes 4 large bowls or 6 cups. To make chowder, add 1 quart to 1/2 gallon of regular milk and heat to steaming again. Taste and adjust seasoning.
 

ROUZ: Heat 1/3 cup oil in cast iron Dutch Oven or other heavy pot. Add 1/3 cup flour. Stir over medium heat until caramel colored.


SAUTE: 2 Tbsp butter; 1 cup EACH of celery, green or red pepper, and onion; and 4 cloves minced garlic.
Stir 2 cans(14.5 oz.) tomatoes into rouz. Add 2 Tbsp file gumbo seasoning and sauteed vegetables. Cover and simmer 20 minutes. Stir in cooked crab, shrimp, chicken-any combination that suits you. Simmer for 2-3 minutes. Serve in warm bowls over hot rice. May add 10 oz frozen okra also.