Creole Gumbo

* Exported from MasterCook *

CREOLE GUMBO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 sl Bacon
4 Big onions, chopped fine
4 Garlic cloves, minced fine
2 Bay leaves
2 tb Finely minced green pepper
1 t Finely chopped fresh thyme
-or 1/2 teaspoon dried
1 1/2 ts Sugar
Salt, freshly ground black
-pepper to taste
2 lb Fresh okra, cut in 1/2-inch
-lengths
2 tb Oil
1 lg Ham bone, halved or
-quartered
1/2 lb Chicken wings
1 lb Boneless veal stew meat,
-cut in 1-inch cubes
1/3 c Chopped fresh parsley
4 Ripe tomatoes, peeled, cored
1/2 ts Tabasco sauce
1/4 c Worcestershire sauce
Juice 1/2 lemon
2 lb Fresh raw shrimp, shelled,
-deveined
2 lb Crab meat
2 c Fresh oysters with liquor
1 t File powder
Freshly cooked rice

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.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideburg; February 27 1991.



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