Creole Gumbo

Recipe Ingredients

3		Bacon
4		Onions - chopped fine
4		Garlic cloves - minced fine
2		Bay leaves
2 tablespoons	30ml	Finely minced green pepper
1 teaspoon	5ml	Finely chopped fresh thyme or 1/2 teaspoon dried
1 1/2 teaspoons	7.5ml	Sugar
		Salt and freshly ground black pepper to taste
2 lbs	908g / 32oz	Fresh okra - cut in 1/2-inch
2 tablespoons	30ml	Oil
1 tablespoon	15ml	Ham bone - halved or (large)
1/2 lb	227g / 8oz	Chicken wings
1 lb	454g / 16oz	Boneless veal stew meat - cut in 1-inch cubes
1/3 cup	48g / 1.7oz	Chopped fresh parsley
4		Ripe tomatoes - peeled, cored
1/2 teaspoon	2.5ml	Tabasco sauce
1/4 cup	59ml	Worcestershire sauce
		Juice 1/2 lemon
2 lbs	908g / 32oz	Fresh raw shrimp - shelled, deveined
2 lbs	908g / 32oz	Crab meat
2 cups	474ml	Fresh oysters with liquor
1 teaspoon	5ml	File powder
		Freshly cooked rice

Recipe Instructions

Cut the bacon pieces in half and put in a large soup kettle. Place over low heat and cook bacon until it gives up it's fat, then remove, drain on paper towels and set aside.

Add the onions to the bacon drippings in the kettle and cook over moderate heat until golden brown, stirring all the while. Add garlic, bay leaves, green pepper, thyme, sugar, salt and pepper and cook slowly until green pepper is wilted. Add cut okra to the kettle and cook for 5 minutes, stirring.

Heat the oil in a large skillet and add the ham bone, chicken wings and veal cubes and cook over medium heat, stirring to brown meats on all sides. Pour off any excess fat ant add the meats and bones to the kettle.

Pour a cup of water into the skillet and use a wooden spoon to loosen all the brown particles that cling to the bottom and sides. Mix and pour this into the kettle. Add the parsley, tomatoes, Tabasco and Worcestershire sauces and lemon juice. Add the shrimp, crab, oysters (with their liquid) and reserved bacon. Add enough water to cover all ingredients, bring the gumbo to a boil and turn off the heat. Stir in the file powder and stir to mix but do not boil again. To serve, spoon a mound of cooked rice into the middle of each soup plate, then ladle the gumbo around the rice.

Source:
Cooking Light, June 1994, page 85

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