5.1 ASSIGNMENT: Florence's Seafood Gumbo (Due September 28)

 Florence's Seafood Gumbo (10 Points)

The variety of foods that can be found in markets throughout the world today exemplify just how much the Colombian Exchange continues to affect us today.  

Assignment

1. Read Florence's Seafood Gumbo Recipe.

2. Submit responses to the questions found after the recipe.

3. Make gumbo for dinner tonight (optional).

Florence’s Seafood Gumbo Recipe

5 pounds fresh shrimp, peeled

6 large crabs, cleaned and halved

1 cup flour

1 cup oil

6 quarts water

1/2 green pepper, minced

1 onion, minced

3 stalks celery, minced

1 pound chopped okra

1 can tomatoes, chopped

1 small can tomato paste

1 bay leaf

Worcestershire sauce

hot sauce

salt & pepper

Make a roux with flour and oil. Cook equal parts on stove until golden brown–the color of coffee with cream in it. Stir continuously. Set aside.

Sauté pepper, celery, and onion in 1/2 cup oil. Add okra, tomatoes, tomato paste. Season to taste with salt and pepper, Worcestershire sauce, hot sauce, and bay leaf. Add water to seasonings and then add roux. Cook for about 15 minutes, and add crabs. When the gumbo is starting to look like it might want to be ready, add the shrimp. Cook until shrimp is done.

Serve over rice.

Annette O’Keefe, Cooking on the Coast (Memphis, Tenn.: Wimmer Book Dist., 1997)

Reflection Questions

1. Make a list of at least 3 of the above ingredients and tell where each ingredient originated.  You will have to do a little research to answer this question. (6 points)
   
2. What does this recipe teach us about the Columbian Exchange?  (4 points)

To Submit:

1. Click "Add Submission"

2. Type or copy (Ctrl + C) and paste (Ctrl + V) you answer

3. Click "Submit"