Recipe - Creole Green Beans

3 sl Bacon
4 Big onions, chopped fine
4 Garlic cloves, minced fine
2 Bay leaves
2 tablespoon Finely minced green pepper
1 teaspoon Finely chopped fresh thyme
or One half teaspoon dried
1 One half teaspoon Sugar
Salt, freshly ground black
pepper to taste
2 pound Fresh okra, cut in 1/2inch
lengths
2 tablespoon Oil
1 lg Ham bone, halved or
quartered
One half pound Chicken wings
1 pound Boneless veal stew meat,
cut in 1inch cubes
1/3 cup Chopped fresh parsley
4 Ripe tomatoes, peeled, cored
One half teaspoon Tabasco sauce
One fourth cup Worcestershire sauce
Juice One half lemon
2 pound Fresh raw shrimp, shelled,
deveined
2 pound Crab meat
2 cup Fresh oysters with liquor
1 teaspoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip