*  Exported from  MasterCook Mac  *
 
                               Seafood Gumbo
 
 Recipe By     : Sylvia Woods of the World Famous Sylvia’s Restaurant (NYC)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Seafood
                 Soul Food                        Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      quarts        beef stock
                         or canned beef broth
    1      cup           smoked ham   -- chopped
    2                    bay leaves
    2      tablespoons   crushed red pepper -- flaked
    1      tablespoon    salt
      1/3  cup           bacon drippings
      1/3  cup           all-purpose flour
    3      tablespoons   vegetable oil
    3      cups          okra, frozen -- chopped
                         or fresh
    2      large         onion -- chopped
    1                    green bell pepper -- cored, seeded,and
                          -- minced
    2      stalks        celery -- chopped
    2      cloves        garlic -- minced
    1      16 - oz can   whole tomatoes
      1/4  cup           catsup
    1      tablespoon    hot pepper sauce
    1      tablespoon    worcestershire sauce
      1/2  teaspoon      dried thyme
    1      pound         shrimp
    1      pound         crab meat --  
                         or 6 hard-shell crabs -- cooked and cleaned
    1      bunch         scallions -- chopped
   12                    oysters -- shucked
                          -- with liquid
    1      cup           cooked rice -- plus more for
                          -- serving
    1      tablespoon    gumbo filŽ
 
 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.  SautŽ until almost tender, about 10
minutes.  Add the tomatoes and cook 5 minutes longer.
 
 4.  Add the sautŽed 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 filŽ and cook 10 minutes.  Check the seasoning
and serve over rice.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 355 Calories; 17g Fat (42% calories from fat); 28g Protein; 23g
Carbohydrate; 157mg Cholesterol; 2582mg Sodium
 
 NOTES : This recipe can be prepared through Step 4 up to 1 day in advance. 
Reheat the liquid and finish the recipe just before serving.