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Gullah
Creamy
She-Crab Soup
4 large servings
Ingredients:
1 tablespoon butter
1 teaspoon flour
1 quart of milk
1/8 teaspoon ground mace
1/8 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon salt
2 cups white crab (traditionally with roe)
6 tablespoons dry sherry
1/2 cup whipped cream
1 tablespoon chopped fresh parsley
Directions:
Fill the bottom of a double boiler halfway with water. Bring to
a low boil. Melt butter in top of double boiler, add flour and
stir until smooth.
Gradually
add milk, stirring constantly until smooth. Add mace, black
pepper, Worcestershire sauce, salt, and crab meat, add roe .
Cook over simmering water for 20 minutes.To serve, place 1
tablespoon of heated sherry in each soup bowl. Ladle soup into
bowls, add a helping of whipped cream on top, and sprinkle with parsley.
Chicken
Gumbo for a Gathering
Serves
20
1
tblsp. peanut oil
2 lbs. smoked sausage, cut into ¼ inch slices
8 chicken thighs
8 drumsticks
1
lb okra, cut into pieces
2 lg. vidalia onions, chopped
2 celery stalks, chopped
8 cups chicken broth
8 cups water
1 cup of scallions, cut into small slivers
In a cast iron or heavy
skillet, heat oil
over medium high heat until hot but not smoking.Brown sausage, ,
transferring to brown paper or paper towels to drain.
Pat chicken dry and
season with salt and pepper. Brown chicken in fat remaining in
skillet, transferring to paper to drain.
Pour off all but about 1
tablespoon fat from skillet and cook okra over moderate heat,
stirring occasionally, until golden. Add onions and celery and
cook, stirring occasionally, until celery is softened.
In a 10-quart kettle,
bring broth and water to a boil. Stir in okra mixture and
chicken and simmer, stirring occasionally,for about ½ hour,
until chicken is cooked through and gumbo is thickened
You can remove the
chicken thighs, and cut into smaller pieces, discarding the
bones, or leave it whole
Add sausage, scallions,
and salt and pepper to taste. Simmer and stir for 5 minutes.
Serve gumbo ladled over rice in large soup plates. The gumbo can
be made a few days ahead and reheated. The flavors will blend
nicely
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