My mom made this for Thanksgiving dinner, 1996. It was yummy. I got the recipe from her, tweaked it a bit (like substituting real stock for the canned gack), and here it is. Some of the amounts are a bit vague ... rise to the challenge!
Melt butter in a large pot over medium-low heat. Sauté the onions, celery and garlic until the onions are translucent, about 5 minutes. Add the thyme, basil, sage, ham and shrimp, and continue to cook until the shrimp just turn pink, 2-3 minutes. Add the chicken stock and the bay leaves and simmer on low heat for 5 minutes.
- 2 cups smoked ham, diced
- 4 pounds shrimp, peeled (save the heads and shells to make shrimp stock)
- 4 tablespoons butter (1/8 pound)
- 2 cups celery, chopped
- 2 cups onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sweet basil
- 1/4 teaspoon dried rubbed sage
- 2 bay leaves
- 1 tablespoon Creole seasoning
- 3-1/2 cups chicken stock
- 1 to 1-1/2 loaves stale French bread, cubed
- 1/2 Italian parsley, chopped finely
- 1 cup green onions, chopped
- 1/2 to 3/4 cup Italian-seasoned bread crumbs, or fresh bread crumbs
- Salt and freshly ground black pepper, to taste
Remove from heat, and add the cubed stale French bread. Mix in well until all the liquid is absorbed. Start with one loaf; you may need to add anywhere from 1 to 1-1/2 loaves' worth of cubed bread. Add the bread crumbs and mix well. Adjust seasoning. Place is a 9 x 12 inch casserole dish and bake at 350° for 30 minutes or until firm.
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