Student Name: Clyde Bush

Student Identification Number: AC1106413

Course Number and Title: EN120 Beginning English Writing

Assignment Number and Title: 02 lesson 3

Date:

How to prepare your favorite dish. My favorite dish is seafood gumbo. Begin by preparing seafood stock. Put 2 quarts of water in a eight quart stock pot. Peel and quarter two medium onions, cut eight celery stalks into 2 inch pieces, dice to garlic cloves, 1/2 cup of lemon juice, peeled 4 pounds raw medium shrimp use shrimp shells for stock. Refrigerate shrimp for later use in gumbo.Four lobsters peeled use shells and heads for stock, refrigerate lobster tails for gumbo. Fillet 4 whitings cut out rib sections of fillets use fish bones and rib sections for stock. Second step combine all these ingredients in stockpot and bring to a boil. Reduce heat to low and simmer 2 to 8 hours. Third step strain before using.

SEAFOOD GUMBO

3 quarts seafood stock, two medium onions diced, 2 bell peppers diced, 1- 16-oz can whole tomatoes (undrained), one small can of tomato Puree, 4 bay leaves,1 tablespoon crush garlic, 3 tablespoon gumbo file`, 3 -16 ounce packages of frozen cut okra, 3 pounds of raw medium shrimp peeled and deveined, 24 fresh oysters,1 16 oz. can real lump crab meat, 1/2 a teaspoon salt, 1/4 cup Creole seafood seasoning, 1 1/2 teaspoon thyme, 36 crab claws, 4 lobster tails peeled.

First step combine stock, tomatoes and tomato puree, onions, green peppers, crab claws in 8 quart aluminum pot and blend thoroughly.(Caution do not use an Iron pot. It's use will cause okra to blacken). Second step place over medium and bring to a boil. Reduce heat and simmer 10 min.Add all remaining ingredients except seafood and return to simmer for an additional 10 min. third step add seafood and continue cooking for 10 min, adding more seafood