Gautier Gumbo

• 2 1/2 lb. peeled, fresh shrimp
• 1 lb. crab meat (frozen okay)
• 2 dozen oysters (save liquid)
• 1 lb. chicken, boil and debone (reserve stock)
• 1 hunk meaty ham bone
• 1/2 lb. country ham, diced
• 2 strips crispy bacon (optional)
• 1 1/2 large onions, chopped
• 1 bell pepper, chopped
• 2 scallions with tops, chopped
• 2 cloves garlic, minced
• 6 tsp. parsley, chopped
• 1 1/2 lb. fresh okra, sliced or 2 pkg. frozen okra
• 2 large tomatoes, peeled and diced or 1 (16 oz.) can tomatoes
• 2 bay leaves
• 1/2 tsp. thyme
• 1 tsp. Worcestershire sauce
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground black pepper
• 4 Tbsp. salt (or more to taste)
• 1 c. celery, chopped

1. Roux Recipe:
2. Instead of the time consuming old recipes for roux of past, Brother Bobby has found a modern microwave way of conjuring up a roux.
3. In a microwave-safe bowl, combine 1/2 cup of flour and 1/2 cup of vegetable oil.
4. Cover with paper towel.
5. Put in microwave on High about 1 to 2 minutes.
6. Stir roux.
7. Microwave at 30 second intervals as you stir well, heat, then stir well until the roux has a purple hue.
8. Don't let roux get black (burnt).
9. When purple, remove from microwave and set aside.

shrimp, crab meat, oysters, chicken, hunk, country ham, bacon, onions, bell pepper, scallions, garlic, parsley, fresh okra, tomatoes, bay leaves, thyme, worcestershire sauce, cayenne pepper, ground black pepper, salt, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187157 (may not work)