Creole Gumbo

• 5 lb. shrimp
• 12 live crabs or 1 lb. crabmeat
• 4 doz. oysters and their liquor
• 1 (2 lb.) chicken, diced
• 1 lb. stewing beef, diced
• 1 meaty ham bone
• 1/2 lb. ham, diced
• 4 strips bacon
• 3 large onions, chopped
• 2 bell peppers, chopped
• 6 scallions, chopped
• 6 qt. stock or water
• 4 Tbsp. butter and 4 Tbsp. flour (for roux)
• 4 cloves garlic, minced
• 1 c. chopped celery
• 1/4 c. chopped parsley
• 3 lb. fresh or 4 lb. pkg. frozen okra
• 4 large tomatoes, peeled and diced or 32 oz. can
• 2 bay leaves
• 1 tsp. thyme
• 2 Tbsp. Worcestershire
• 1/2 tsp. cayenne pepper
• 1 tsp. black pepper
• 4 Tbsp. salt or more

1. First you make the roux until dark brown.
2. Add onions, bell peppers, scallions, garlic and celery; cook until soft.
3. Add okra and cook until it loses it's gummy consistency.
4. Put this mixture into large stew pot.
5. Clean the skillet and fry bacon and diced ham slowly until browned.
6. Add ham and bacon to pot.
7. Season the beef cubes with seasoned flour, coating well.
8. Add to bacon grease and sear until brown; add to pot.

shrimp, live, oysters, chicken, stewing beef, ham bone, ham, bacon, onions, bell peppers, scallions, stock, butter, garlic, celery, parsley, frozen okra, tomatoes, bay leaves, thyme, worcestershire, cayenne pepper, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555388 (may not work)