Seafood Gumbo

Mrs. W. J. Veazy
Looking at Cooking with Mildred Swift

Brown in iron skillet 6 tablespoons flour. Add 6 tablespoons ham or bacon fat. Add 6 quarts chicken or ham stock.

Cut up and brown in small amount of bacon fat:

  • 1 bunch celery, chopped
  • 4 large onions, chopped
  • 1 bunch green onions (tops too), chopped
  • 8 large stems parsley, chopped
  • 1 bell pepper, chopped
  • 1 pint okra, slices
  • 4 pods garlic, chopped

Add to stock mixture. Also add:

  • 1 can tomato paste
  • 1 No. 2 can tomatoes
  • 1 small bottle Worcestershire Sauce°
  • 1teaspoon red hot sauce
  • 1 bay leaf
  • Dash thyme
  • Salt

Simmer 2 hours. Add peeled deveined shrimp (2 pounds). Cook until shrimp is tender. Crab meat adds to flavor. Serve hot with scoop of rice in each bowl. Add one scant teaspoon gumbo file to each bowl.

Serves 10.

This freezes well. Never add file until you are ready to serve this.


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