Mama'S Cajun Gumbo

• 1 lb. hot links, cut in bite size pieces
• 4 Tbsp. flour
• 2 lb. plus shrimp, peeled and cleaned
• 1 lb. crabmeat
• bacon fat
• 2 stalks celery
• 2 bell peppers
• 3 medium onion
• 2 (2 lb.) cans peeled tomatoes
• 1 can tomato paste
• 1 Tbsp. plus file

1. Start a pound or so of hot, smoked stuffed sausage in a quart of water.
2. Add shrimp and crabmeat.
3. Let this mixture simmer while you dice celery, bell peppers and onions.
4. Fry these in bacon fat over low heat until done but not brown.
5. (A covered skillet is best for this.)
6. When done, add to seafood mixture and continue simmering.
7. Add tomatoes and tomato paste.
8. In bacon fat, brown four heaping tablespoons flour until very, very brown.
9. This roux is one of the flavor secrets of a good gumbo.
10. Add roux to simmering mixture very carefully to avoid excessive steaming.
11. Add one tablespoon of powdered gumbo file and taste.
12. Add more file and/or salt to suit your taste.
13. Serve the gumbo in large bowls over fluffy white rice.
14. Garlic-buttered French bread and tossed green salad usually complete the meal for our gumbo crowd.
15. Serves about 10.

hot links, flour, shrimp, crabmeat, bacon, stalks celery, bell peppers, onion, tomatoes, tomato paste, file

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262387 (may not work)