SEAFOOD GUMBO

1           cup bacon drippings or safflower oil [no canola]                                                  

1           cup flour                                     

2          pounds okra, sliced

1          teaspoon paprika

2       chopped onions

2       chopped green peppers

3       celery stalks chopped

1       cup chopped parsley

1       jalapeno pepper, sliced in half lengthwise, seeds removed

2  8-ounce cans tomato sauce

2  l0-ounce cans tomatoes

2 small cans green chiles

2-2/3 Qts. chicken stock[85 oz, no lo fat][2 large cans]

2        Bay leaves

l-l/3   teaspoons thyme

2        teaspoons white pepper

4        teaspoons Worcestershire sauce

2        teaspoons oregano

          Tabasco to taste

           Dry white wine (optional)

2   pounds peeled, cleaned shrimp

1            largish fish fillet

2-3      pints oysters

           Gumbo file powder (optional)

In a large skillet, heat some drippings or oil and saute onion,

green pepper, celery and parsley until onion is clear. Set aside. Additionally, simmer the shrimp shells in some of the chicken stock while preparing the rest of the gumbo.

Make a roux in a large kettle by heating the bacon drippings

or safflower oil and adding the flour.  Cook over low heat, stirring

constantly, until roux is brown.  Add okra and paprika and cook

over low heat, stirring constantly, until okra is brown and ropy.

 Add the vegetable mixture to the roux.  Add tomato sauce, tomatoes with chiles, chicken stock, fish and seasonings.  Simmer for 5 hours uncovered. Maintain the liquid level by adding white wine or water, as needed. Test for salt and add if needed.

About 30 minutes before serving, add remainder of the seafood.  Serve in deep soup bowls, over cooked white rice.  Gumbo file may be sprinkled lightly in the gumbo before serving.

VARIATION:

For a meat/chicken gumbo, omit the seafood and add sauteed chicken meat, sauteed sliced sausages, or whatever other

kind of cooked meats you have on hand.  We have added venison, smoked pheasant, smoked turkey and really enjoyed it.

Marina Gumbo - 3-bbq pork tenderloins, 7 chicken breasts, 2 ropes of andouille sausage, 5 cps dry rice = 9-10 people easily.  

Makes one gallon.