Seafood Gumbo #5

Categories: Seafood

Serves: 8 Servings

Ingredients:

2 qt Beef stock or canned beef
-broth
1 c Smoked ham; chopped
2 Bay leaves
2 tb Crushed red pepper; flaked
1 tb Salt
1/3 c Bacon drippings
1/3 c All-purpose flour
3 tb Vegetable oil
3 c Okra; frozen, chopped or
-fresh
2 lg Onion; chopped
1 Green bell pepper; cored,
-seeded; minced
2 Stalks celery; chopped
2 Cloves garlic; minced
1 cn (16-oz) whole tomatoes
1/4 c Catsup
1 tb Hot pepper sauce
1 tb Worcestershire sauce
1/2 ts Dried thyme
1 lb Shrimp
1 lb Crab meat -or-
6 Hard-shell crabs; cooked and
-cleaned
1 bn Scallions; chopped
12 Oysters; shucked, with
-liquid
1 c Cooked rice; plus more for
-serving
1 tb Gumbo file

Instructions:
From: Wayne Pridgen

Date: Thu, 16 May 1996 20:41:44 -465800

Recipe by: Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)

1. Combine the stock, ham, bay leaves, red pepper, and 2 teaspoons of the
salt in a large kettle. Heat to boiling over high heat. Reduce the heat
to a simmer, cover, and cook 1 hour.

2. Meanwhile, make the roux: Heat the bacon drippings in a skillet over a
medium heat. Stir in the flour until absorbed. Cook over very low heat,
stirring constantly, until flour is dark brown and the roux smells nutty,
about 25 minutes. Be careful not to burn the flour or the roux is ruined.

3. In a separate large skillet, heat the oil over medium heat. Add the
okra, onions, green peppers, celery, and garlic. Saute until almost tender,
about 10 minutes. Add the tomatoes and cook 5 minutes longer.

4. Add the sauteed vegetables and the roux to the hot beef stock along
with remaining 1 teaspoon of salt, the catsup, hot pepper sauce,
Worcestershire sauce, and thyme. Reduce the heat to very low and simmer,
covered, 1 hour.

5. Stir in shrimp, crabmeat, and scallions into the gumbo. Cook 10
minutes. Add the oysters, rice, and gumbo file and cook 10 minutes. Check
the seasoning and serve over rice.

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