Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002)

Damn Fine Gumbo 4 to 6 pices, chopped, cooked bacon Holy Trinity: 1 C chopped celery, 1 C chopped onion and 1 C chopped green pepper 1/2 C clarified butter 2 T chopped garlic 1 T paprika 1 t oregano 1 t corriander 1/2 t cumin 1/2 t thyme 1/2 t cayenne pepper 1 T gumbo fil'e 3/4 to 1 C flour 2-3 Q chicken stock or water 1 C cooked, chopped pulled chicken 1 C cooked sliced sausage (your favorite brand) 1 eight-ounce bag of chopped frozen okra 2 C (any combination) of shrimp, scallops or fish Salt Tabasco sauce Render fat from bacon in a large pot and add clarified butter. Saute Holy Trinity on high heat until tender. Add garlic and spices. Stir one minute only. Immediately add flour and cook for four to five minutes, stirring constantly. Gradually add stock or water until fully incorporated and simmer for 30 minutes. Add chicken and sausage, simmer for another 10 to 15 minutes. Add okra and seafood: cook until seafood is just done. Adjust seasoning with salt and Tobasco. Serve gumbo with cooked white rice and chopped parsley.

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Shepard's Point


117 Queen St., Beaufort, NC 28516  | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com