September Newsletter 2005

Toll-Free 1-800-577-7310
Email - customerservice@mychefsfavorites.com

Hello,

I am sure you, as am I, absorbed by our national tragedy of Hurricane Katrina along the Gulf coast and New Orleans in particular. I have visited New Orleans a number of times first as a 17 year old to party and of more recent times for the food and visits to historical residential sites in the near vicinity. I cannot begin to explain the heaviness in my heart for all that has happened to the people and the irreplaceable.

My first instinct was to saddle up and engage as a volunteer but at the age of 73 concluded that I might just be in the way. So, I did what I should and that is to make a donation dedicated to Hurricane Katrina aid through the Red Cross. I am sure many of you, too, have made donations to this or other outstanding and helping worthy organizations. If you haven't and you would like to donate to the American Red Cross directly via phone, please contact 1-800 HELP NOW (1-800-435-7669). This is a legitimate and listed number. You can also go on line through the following link which also provides other alternative methods of giving: Click Here

This just about all I am going to say in this newsletter except to remind that my site My Chefs Favorites is up, revised and re-revised for simplicity of use with broader categories for you to browse.

All that said and having heard all the lament of not being able to have a decent Gumbo today in New Orleans, I provide the following recipe. Make it, enjoy it, share it and think positively about New Orleans and the Gulf Coast. You might also put a hoodoo, voodoo or say a prayer or two for the immediate demise of the new threat of Hurricane Rita. If enough do this maybe it will just go away!!!

Sincerely,
Don Shipman,
My Chefs Favorites

SEAFOOD GUMBO

½ lb. piece of ham
1-½ lbs. raw shrimps, shelled and de-veined
1 garlic clove, minced
4 white onions, chopped
¾ lb. okra, trimmed and sliced to ½" pieces
1-½ cups shopped peeled tomatoes (canned may be used)
6 oz. tomato paste, canned is fine
3 cups chicken stock
Tabasco
1 Tbsp file or Creole seasoning, optional
1 green pepper, chopped
1 lb crab meat
1 lemon, rind grated

Trim ham of fat, cut lean meat into ½ " cubes and render enough fat to make about 2 Tbsp in bottom of heavy skillet, reserve remainder.

Rinse shrimps, pat dry. Sauté garlic and onions in ham fat with okra 10 minutes add shrimp, continue to cook for 4 to 5 minutes.

Remove shrimp and okra to refrigerator.

Stir tomatoes into skillet and add tomato paste, stock, several dashes Tabasco and Creole seasoning. Cook for two hours or more.

Thirty minutes before serving add okra. Heat some of the reserved ham fat and sauté chopped green pepper and crab meat for about 10 minutes. Add grated lemon rind and the reserved shrimp. Heat thoroughly, remove from heat and add file powder, stirring in. Serve over hot rice in a bowl as a rich, enjoyable soup or stew.

P.S. For other recipes oriented to Louisiana please visit My Chefs Favorites and click on "Louisiana" within the 50 state menu offering on the home page. If you have been to Louisiana they will revive good memories.