Oyster Gumbo

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

On medium heat, heat oil in a large heavy skillet; add onion and Worcestershire. Cook onions to light brown. Add oyster liquid and 1 can of milk. Cook until bubbling. Add oyster and second can of milk and heat to a light boil or until the 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 of oil in a 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 for 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.