Yield: 8 Servings
|2 quarts||Beef stock or canned beef broth|
|1 cup||Smoked ham; chopped|
|2 \N||Bay leaves|
|2 tablespoons||Crushed red pepper; flaked|
|⅓ cup||Bacon drippings|
|⅓ cup||All-purpose flour|
|3 tablespoons||Vegetable oil|
|3 cups||Okra; frozen, chopped or fresh|
|2 larges||Onion; chopped|
|1 \N||Green bell pepper; cored, seeded; minced|
|2 \N||Stalks celery; chopped|
|2 \N||Cloves garlic; minced|
|1 can||(16-oz) whole tomatoes|
|1 tablespoon||Hot pepper sauce|
|1 tablespoon||Worcestershire sauce|
|½ teaspoon||Dried thyme|
|1 pounds||Crab meat -or-|
|6 \N||Hard-shell crabs; cooked and cleaned|
|1 bunch||Scallions; chopped|
|12 \N||Oysters; shucked, with liquid|
|1 cup||Cooked rice; plus more for serving|
|1 tablespoon||Gumbo file|
From: Wayne Pridgen <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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