*  Exported from  MasterCook  *
                                CREOLE GUMBO
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       sl           Bacon
    4                    Big onions, chopped fine
    4                    Garlic cloves, minced fine
    2                    Bay leaves
    2       tb           Finely minced green pepper
    1       t            Finely chopped fresh thyme
                         -or 1/2 teaspoon dried
    1 1/2   ts           Sugar
                         Salt, freshly ground black
                         -pepper to taste
    2       lb           Fresh okra, cut in 1/2-inch
    2       tb           Oil
    1       lg           Ham bone, halved or
      1/2   lb           Chicken wings
    1       lb           Boneless veal stew meat,
                         -cut in 1-inch cubes
      1/3   c            Chopped fresh parsley
    4                    Ripe tomatoes, peeled, cored
      1/2   ts           Tabasco sauce
      1/4   c            Worcestershire sauce
                         Juice 1/2 lemon
    2       lb           Fresh raw shrimp, shelled,
    2       lb           Crab meat
    2       c            Fresh oysters with liquor
    1       t            File powder
                         Freshly cooked rice
   Cut the bacon pieces in half and put in a large soup
   kettle.  Place over low heat and cook bacon until it
   gives up it’s fat, then remove, drain on paper towels
   and set aside.
   Add the onions to the bacon drippings in the kettle
   and cook over moderate heat until golden brown,
   stirring all the while.  Add garlic, bay leaves, green
   pepper, thyme, sugar, salt and pepper and cook slowly
   until green pepper is wilted.  Add cut okra to the
   kettle and cook for 5 minutes, stirring.
   Heat the oil in a large skillet and add the ham bone,
   chicken wings and veal cubes and cook over medium
   heat, stirring to brown meats on all sides. Pour off
   any excess fat ant add the meats and bones to the
   Pour a cup of water into the skillet and use a wooden
   spoon to loosen all the brown particles that cling to
   the bottom and sides.  Mix and pour this into the
   kettle.  Add the parsley, tomatoes, Tabasco and
   Worcestershire sauces and lemon juice.  Add the
   shrimp, crab, oysters (with their liquid) and reserved
   bacon.  Add enough water to cover all ingredients,
   bring the gumbo to a boil and turn off the heat. Stir
   in the file powder and stir to mix but do not boil
   again.  To serve, spoon a mound of cooked rice into
   the middle of each soup plate, then ladle the gumbo
   around the rice.
   San Francisco Chronicle, date unknown.
   Posted by Stephen Ceideburg; February 27 1991.
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