What’s For Dinner?
Mary Mahoney's Old French House Seafood Gumbo
(First star is lowest, fourth star is highest)
From the menu of . . . Mary Mahoney's Old French House Restaurant
110 Rue Magnolia, Biloxi, Miss.
Q: While staying at a bed-and-breakfast in Biloxi, my husband and I ate at Mary Mahoney's, a local favorite. We agreed that the gumbo was delicious.
- Georgeann McIlhaney, Marietta
A: The gumbo recipe is included in "A Passion for People: The Story of Mary Mahoney and Her Old French House Restaurant" (Quail Ridge Press, $9.95).
Hands on time: 30 minutes Total time: 2 hours Serves: 16
6 tablespoons flour
5 tablespoons bacon drippings
2 onions, chopped fine
1 1/2 cup finely chopped celery
1 small head garlic, chopped
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
6 cups water
1/2 tablespoon salt, or more to taste
1/2 teaspoon ground black pepper, or more to taste
2 pounds shrimp (fresh or frozen), peeled
2 pounds crab meat (fresh or frozen), picked over to remove shell or cartilage
1 (16-ounce) package frozen cut okra
1 pint oysters (optional)
3 tablespoons Worcestershire sauce
(Note: At this point you may divide the gumbo base, which will total about 12 cups. Continue cooking some with a proportional amount of the remaining ingredients, and refrigerate or freeze the rest of the base for another meal.)
To finish: Add fresh or frozen shrimp, fresh or frozen crab meat and frozen okra. Raise heat to bring back to a boil, then reduce heat and simmer an additional 20 minutes. (If using oysters, add them during last 5 minutes of cooking.) Add Worcestershire sauce, remove from heat and stir well. Serve over hot rice. --- Adapted from: "A Passion for People: The Story of Mary Mahoney and Her Old French House Restaurant"