Recipe - Southern Seafood Gumbo

1 cup Cooking oil (or bacon grease
from 1# bacon)
1 cup Allpurpose flour
8 Stalks celery, chopped
3 lg Onions, chopped
1 bn Green onions, chopped
1 Green bell pepper, chopped
2 Cloves garlic, minced
One half cup Parsley, chopped, about
2 pound Sliced okra
2 tablespoon Shortening
2 qt Chicken stock
2 qt Water
One half cup Worcestershire sauce
Tabasco sauce to taste
One half cup Catsup
1 lg Ripe tomato, chopped
2 tablespoon Salt
4 sl Crumbled bacon (I use the 1#
I browned for the grease)
1 lg Slice ham, chopped
1 Bay leaves (up to 2)
One fourth teaspoon Thyme
One fourth teaspoon Rosemary
Red pepper flakes to taste
2 cup Cooked, chopped chicken
2 pound Cooked crabmeat
4 pound Shrimp
1 pt Oysters
1 teaspoon Brown sugar
Lemon juice
Cooked rice

Heat oil in heavy iron pot over medium heat. Add flour very slowly,
stirring constantly with a wooden spoon until roux is medium brown. This
will take from 30 to 40 minutes.

Add celery, onions, green onions, green pepper, garlic, and parsley;cook an
additional 45 minutes to an hour, stirring constantly. (you may cut cooking
time at this stage, but gumbo won't be as good.)

Fry okra in 2 tablespoons shortening until brown. Add to gumbo and stir
well over low heat for a few minutes. (at this stage the mixture may be
cooled, packaged and frozen or refrigerated for later use.)

Add chicken stock and water, Woster sauce, tabasco, catsup, tomato, salt,
bacon, ham, bay leaves, thyme, rosemary, and red pepper flakes. Simmer for
2 One half to 3 hours.

About 30 minutes before serving time, add cooked chicken, crabmeat, and
shrimp; simmer for 30 minutes. Add oysters during last 10 minutes of
simmering period. Add brown sugar. Check seasonings and add more if needed.
A bit of lemon juice may be added at the very last, if desired. Put a
generous amount of hot, cooked rice in soup bowls; spoon gumbo over the
rice and serve at once. Yield: 12 large servings.
Posted to EATL Digest 01 Oct 96

From: Russ Orso Russomg@AOL.COM

Date: Wed, 2 Oct 1996 05:10:56 0400