Note: I do not want to take credit for these recipes.I found them posted on a newsgroup and thought you would enjoy them.

Many years ago I was introduced to Cajun food.Sure have loved it ever since. Thanks to several Cajun friends,I've also learned to appreciate their incredible music,too.Two years ago I  attended a show featuring Doug Kershaw who can get the lame to dancin' with his fiddle.Louisiana Man never sounded so good.Derned near took me a week to settle down.There are also variations of gumbo found along the Gulf.I hope that you enjoy these as much as this little hillbilly does.
 

"Gumbo is less a dish than a style. For starters: 7-11 ounces of meat per
serving. 3 tablespoons flour/shortening (for roux) per six people.
Ratio of *other* to smoked meats, 3:1. Trinity - 1 cup onion, 1 cup celery,
3/4 cup bell pepper per six servings. All these recipes are from Louisiana
sources except the last, the blame for which is mine alone. Expect to spend about three hours making your dish."Enjoy! Art

Greens Gumbo

Vegetables

1 bunch of chopped mustard greens
1 bunch chopped collard greens
1 bunch of small turnips with greens chopped
1 large hand full of sliced okra
1 small chopped red cabbage
2 bay leaves
2 tbs. of dried basil
2 tsp. each of thyme and oregano
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
8 cans of chicken broth
Water
 
(It is ok to use frozen vegetables if you don't have a decent market nearby. If you have a really  good  market nearby try a couple of bunches of any interesting looking greens you find.)

Meat and Seasoning

1 pound of lean pork cubed
1 pound smoked ham cubed
1/2 tsp. seasoned salt
Ground black pepper
Cayenne pepper
Garlic powder
1/2 c. vegetable oil
 

A Few More vegetables

2 large chopped onions
4 chopped celery stalks
1 large chopped bell pepper
4 crushed garlic cloves

Final Seasoning

2 chopped bunches of green onions
1/2 cup chopped parsley (flat leaf) or 1 cup curly leafed
More black pepper, cayenne and 1 table spoon of sugar
4 tbs. vinegar
Seasoned salt to taste

Take all the ingredients under vegetables and combine in a large
pot, with the liquid about 2 inches below the top of the chopped greens, and put on high
heat.

Put the meat and seasonings in a plastic bag and shake. Heat the oil
in a frying pan and cook meats until brown. With a slotted spoon remove and add to the pot.

Sauté the remaining vegetables in the oil until the onions begin to
clear, remove with a slotted spoon and add to the pot.

Simmer uncovered for one hour.

Add the final seasonings and simmer for at least two hours with the
cover on the pot.

About 10 minutes before serving add oysters if you want them. When
they curl their ready.

Before serving taste, and add more salt if necessary. Serve with a
pinch of file' powder in each bowl. Have Louisiana Hot sauce on the table, in case someone wants to make it spicier.

Yield: 9 servings

Place flour in a 9-inch cast-iron skillet; cook over medium heat 20  minutes or  until browned, stirring constantly with a whisk. (If flour  browns too fast, remove it from heat, and stir until it cools down.) Remove from  heat; set aside.

Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until vegetables are tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1-1/2 cups water, Cajun-Creole Seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk.

Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.
Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves.
Serve gumbo over rice. Yield: 9 servings (serving size: 1 cup gumbo and 1/2 cup rice).

Note: One (8-ounce) container select oysters, undrained, can be substituted for crayfish, if desired.

Recipe By     : River Road Recipes (I)
Serving Size  : 6

3 quarts water
1  medium onion -- quartered
3  cloves garlic
1/2  medium bell pepper
3  tbs.  oil
3  tbs. flour
1 1/2  tsp. salt
black pepper -- ground
1/2  pint oysters
2/3  pound  shrimp
1  tsp.  gumbo file 

Let the vegetables simmer in the water until they fall apart. Remove them from the water and mash them on a plate, discarding the pepper skin. Return the pulp to the water. Make a dark roux of the oil and the
flour. Slowly stir in the seasoned water, stirring well to avoid lumps.

Add the salt and black pepper to taste. Cook this for 5 minutes. Add the washed shrimp and cook another 15 minutes. Then add the oysters and cook another 5 minutes. Add the file last, after the dish has been removed from the heat. Allow to stand 5 minutes after stirring in the file powder. Serve immediately over mounds of hot white rice.
 

NOTES : If this is not to be served immediately, allow to cool without
adding the file. When ready to serve the meal, reheat the gumbo and add
the file last, just before serving.

Chicken and Oyster Gumbo

Recipe By     : The Secret of Creole Cooking (Trappey)
Serving Size  : 10
 

1 1/2  c. cooking oil
1  pint  oysters with liquor
1  c. flour
1  tbs. file powder
2  medium  onion -- minced
1  medium  bell pepper -- minced
1  c. celery -- minced
1/2  c.  parsley -- chopped
4  pounds  chicken -- cut into pieces
1/2  c. onion tops
water 

Make a dark roux by heating the cooking oil and the flour, stirring
constantly until the color of  dark chocolate. Add the onion, celery and
bell pepper and sauté three minutes or until wilted. Add the chicken
parts and cook for 15 minutes at a "low" heat setting and stir
constantly.  Add three cups of cold water and stir well. Now add 2
quarts of boiling water and cook until the chicken parts are tender. Add
the oysters, parsley and onion tops and cook for another 15 minutes.
Remove from heat and add the file powder. Stir well. Serve with cooked
rice.
It do appear he mayhap et too much gumbo.

Chicken Okra Gumbo

Recipe By     : River Road Recipes
Serving Size  : 6

1  chicken -- cut into pieces
1 1/2  pounds  okra pods -- trimmed
1  medium tomato -- chopped
2 tbs. shortening
3 tbs.  bacon drippings
2 tbs. flour
3  quarts water -- hot
salt
black pepper -- ground 

The chicken should be cut into serving pieces. Dredge the pieces with
flour that has been seasoned with salt and pepper. Fry these in the
bacon drippings until golden brown. Set aside. In a separate skillet,
fry the trimmed okra pods with the tomato in the shortening. Set aside.
Add the flour to the grease in which the chicken was fried and prepare a
dark roux. When the roux is ready, add the chicken and the okra mixture.
Stir briefly, then add the hot water. Adjust flavor with salt the black
pepper. Simmer for 2 hours. Serve over mounds of white rice.

Recipe By     : The Secret of Creole Cooking (Trappey)
 

1  medium chicken (2-3 pounds) -- cut into pieces
2  cans  Trappey's Cut Okra (# 303)
1  tsp. Mexi-Pep Sauce (Trappey)
1  medium  onion -- chopped
1/2  pound dry smoked sausage -- diced
1  bay leaf
1  sprig parsley -- chopped
1  sprig thyme -- chopped
salt
cayenne pepper
1  tbs.  shortening
3 quarts  water -- boiling 

Put the shortening into the gumbo pot, and when hot, add the chicken
pieces and the diced sausage. Cover closely and allow this to simmer for
about 10 minutes. Then add the parsley, onion and thyme, stirring
constantly to avoid scorching. Now add the cut okra and the tomatoes,
again stirring to prevent scorching. When ths chicken pieces are well
browned, add the boiling water and set on your lowest heat, allowing all
to simmer gently for about an hour longer. To not allow to boil. Serve
with boiled rice.
 

NOTES : Turkey may be substituted for the chicken, as you please. Also,
this can be made with round steak, other beef or veal, chopped fine
before adding to the pot.

Crawfish Gumbo

Recipe By     : The Secret of Creole Cooking (Trappey)

1/2  c. shortening
1/2  c.  flour
2  medium  onion -- minced
1  c.  celery -- minced
1  bell pepper -- minced
2   gallons  crawfish -- live
8   cups  water
salt

Heat the shortening and add the flour, making a dark roux. Add the
onion, bell pepper and celery, stirring until the vegetables are wilted.
Add the fat from the crawfish heads, stirring until the fat comes to the
top. Add the water and any other particular seasoning you prefer, and
simmer for approximately 20 or 30  minutes. While this is happening,
clean and peel the crawfish tails. Add the tails and cook over a slow
fire for 30 minutes. Chopped parsley and onion tops may be added just
before serving. Serve with boiled or steamed rice.
 

NOTES : This recipe suggested Trappey's Mexi-Pep for additional
seasoning.
 

Eula Mae's Seafood Gumbo

Recipe By     : The Tabasco Brand Cookbook

3/4  cup  vegetable oil
2  pounds  okra pods -- trimmed and sliced
1  tbs.  white vinegar
4  quarts  water -- boiling
2  pounds  cooked ham -- cubed
3  large onion -- diced
2  stalks  celery -- diced
1   clove  garlic -- whole
1   medium  bell pepper -- seeded and diced
16  ounces canned tomatoes -- drained and chopped
4  pounds medium shrimp -- peeled and deveined
2  pounds crab meat
2  tsp. Tabasco sauce
6  cups  cooked rice

Heat 1/2 cup of the oil in a large skillet (not cast iron) over medium heat and add the okra. You may substitute 12 16-ounce packages of frozen cut okra if the fresh pods are not available. Cook, stirring frequently, until it is no longer ropy, about 30 minutes. Add the vinegar and cook,with stirring, for another 10 minutes, until the okra takes on a  brownish color and is reduced to about 1/4 of its original volume.

Remove from the heat and put the okra into a bowl and set aside.

In a large stock pot over high heat, bring the water to a boil. While this is heating, add the remaining oil and the ham to the skillet. Sauté the ham over medium high heat until it is lightly browned, about 10 minutes. Remove the ham with a slotted spoon and transfer it to the stock pot. In the same skillet, combine the onions, celery, garlic and pepper, and cook, stirring constantly, until the vegetables are tender.

Add these vegetables, the okra and tomato to the stock pot, cover and simmer over medium heat for an hour. Now add the shrimp, and simmer on very low heat for another 10 minutes. Finally, add the Tabasco Sauce (more or less to taste) and the crab meat, and simmer for another 5 to 10 minutes. Serve in large soup bowls with scoops of boiled white rice.
 

NOTES : Quoted directly from the text, as written by Paul McIlhenny:

"Eula Mae Dore is a legend on Avery Island. She recently retired as
proprietor of our Tabasco Deli, where she served wonderful sandwiches
and salads to the workers who dropped in for lunch. She and I have a
standing dispute about the proper way to cook seafood gumbo. SHE INSISTS ON CAJUN STYLE, WHICH IS NEVER MADE WITH A ROUX, WHILE I GREW UP WITH THE NEW ORLEANS ROUX-BASED VERSION. [Emphasis Added: AAS] Although I disagree with her method, the result is undeniably delicious".
 

Wash, trim and cut up the okra. Fry them until brown, but take care not to scorch. Season with salt and red pepper flakes to taste. Use as little oil for frying the okra as you can. Put some additional shortening into a deep pot. When this is hot, add the chicken pieces and the chopped ham. Cover and let this simmer about 10 minutes, stirring occasionally. Mince the tomatoes and reserve the juice. Add the onion, parsley and chopped tomato to the simmering meat, stirring frequently.

Now add the chopped okra and the tomato juice. Immediately, add the boiling water and the bay leaf. Let this simmer gently for about an hour. Do not allow to boil or the dish will take on a stringy texture. Adjust flavor with more salt and red pepper flakes as required. Serve over mounds of boiled rice. This makes about 4 quarts of gumbo.

Oyster Gumbo

Recipe By     : The Secret of Creole Cooking (Trappey)
Serving Size  : 4

4   dozen  Oysters with liquor
1  large white onions -- minced
1  cup  celery -- minced
1   medium  bell pepper -- minced
salt to taste
2   tbs.   shortening
2   tbs.  flour
parsley -- chopped
1  quart   water -- hot
gumbo file powder
Chef-Magic Kitchen Seasoning

Heat the shortening in a large kettle or dutch over, add the flour and make a dark roux. When quite brown, add the onion, celery and bell pepper. Sauté these with stirring until they are wilted. Now add the oyster liquor (but not the oysters) and the hot water. When it comes to a good boil, season to taste with the Chef-Magic seasoning. When almost
ready to serve, add the drained oysters and chopped parsley to taste, cook another 3 minutes and remove from heat. Transfer immediately to a pre-warmed tureen and cover. Take to the table and serve, adding a pinch of gumbo file to each plate. Serve over boiled rice.

Plain Grab Gumbo

Recipe By     : The Secret of Creole Cooking (Trappey)
Serving Size  : 6
 

1   dozen hard shelled crabs
1   can Trappey's Cut Okra
1  large onion -- minced
1  stalk celery -- minced
1  medium  bell pepper -- minced
2  quarts  water -- boiling
2  medium  tomatoes
1   tbs.  shortening
1 1/2  tbs.  flour
salt

Make a dark roux with the shortening and the flour, stirring constantly to avoid scorching. Add the minced onions, celery and bell peppers and sauté in the roux until they are soft and show wilt. Add the drained okra, which has been cut fine crosswise. Chop the tomatoes and add also.

Sauté a few more minutes. Now add 2 quarts of boiling water, gradually.
Separately, scald the crabs, remove the shells and clean them. Add this to the pot, allowing all to boil slowly for about an hour. Season occasionally to taste, using salt and Trappey's Spice-Up Table Seasoning.
Serve with boiled rice.

Recipe By     : The Secret of Creole Cooking (Trappey)

 
5   pounds  shrimp
1    can  Trappey's Cut Okra
1   large  onion -- minced
1   medium  bell pepper -- minced
1/2  cup  celery -- minced
2  medium tomatoes -- chopped
1 1/2  tbs.  shortening
2   tbs.  flour

Make a dark roux with the shortening and the flour. Add the minced onion, celery and bell pepper and sauté until they soften and wilt. Add the drained okra, cut crosswise and add to the roux and vegetables. Now
add the chopped tomatoes, simmer a few minutes, and then add two quarts of boiling water gradually. You may wish to use the water in which you have previously boiled the shrimp. In the meantime, peel the shrimp and add them to the mixture, allowing all to boil slowly for about 1/2 hour.

Serve with boiled rice. If river shrimp are used (and they are very good in gumbo), boil them with their heads on, removing the heads and peeling them just before adding to the gumbo.

Recipe By     : Justin Wilson's Easy Cookin'
Serving Size  : 10

1 1/2  c. olive oil
1 1/2  c. flour
2  c. onions -- chopped
1/2  c. celery -- chopped
1  c. bell pepper -- chopped
1/2  c.  parsley -- chopped
1  tbs.  garlic -- chopped
4 c. water
2  tbs.  steak sauce
1 tbs.  cayenne pepper
2 c. dry white wine
1 -2 lb  rabbit -- cut into pieces
1  pound andouille sausage 

In a large pot, use the flour and oil to make a dark roux. Add the onions, celery and bell pepper, and cook, stirring constantly, until the onions are clear. Add the parsley, garlic, water, steak sauce, water and wine, then drop in the rabbit pieces and the sausage. Stir to combine, then let cook, covered for two hours or more.
    

Seafood Gumbo

Recipe By     : River Road Recipes

2  pounds  shrimp
1  pint oysters -- whole
1  can  crab meat
2  tbs. oil
2  tbs. flour
3  cups  okra pods -- chopped
2  medium  onion -- chopped
2  tbs. oil
1  can  tomatoes -- diced
2  quarts water
1 medium  bay leaf
1  tsp. salt
3 cloves  garlic -- minced
red pepper flakes 

Peel and devein the uncooked shrimp. Make a dark roux of the flour and oil. Add the shrimp to this for a few minutes, stirring constantly. Set aside. Smother and sweat the okra and onions in oil. When this is nearly cooked, add the tomatoes. Then add the water, bay leaf, garlic, salt, and pepper. When this is hot, add the shrimp and the roux. Cover and
cook slowly for 15 minutes.  Add the oysters and the crab meat and cook another 15 minutes. If you choose not to use okra, add file powder just before serving. Serve over mounds of white rice.

Recipe By     : River Road Recipes II
Serving Size  : 20
 

1 c.  bacon drippings
1 c.  flour
8 stalks celery -- chopped
1  bunch green onions -- chopped
1  bell pepper -- chopped
2  cloves garlic -- minced
1/2  c. parsley -- chopped
1  pound  okra pods -- cut in 1/2" pieces
2 tbs.  shortening
2 quarts chicken stock -- hot
2 quarts water -- hot
1/2 c. worcestershire sauce
Tabasco sauce
1/2 c. catsup
16 ounces  tomatoes, canned
2  tbs.  salt
1 slice  ham -- chopped
2  bay leaves
1/4  tsp. thyme
1/4  tsp. rosemary
2  c. cooked chicken -- chopped
1  pound  crab claw meat
4  pounds  boiled shrimp
1  pint oysters (optional)
1  tsp. brown sugar
lemon juice 

Using the flour and bacon drippings, make a dark roux. Add the celery, onion, green pepper, garlic and parsley and cook for 45 minutes to 1 hour, stirring occasionally. Fry the cut okra in shortening until
slightly browned. Add this to the first mixture and stir well for a few minutes. Now add the hot chicken stock and hot water, the Worcestershire sauce, Tabasco sauce (to taste), catsup, canned tomatoes with their juice, salt, chopped ham, the bay leaves, thyme, and rosemary. Simmer this 2 1/2 hours. Add the chicken, crab meat and shrimp, and simmer 30 minutes more. Add the oysters with the seafood (N.B.: I would not do this, but would add only the oyster liquor, reserving the oysters until the last five minutes of cooking. AAS) Finally, add the brown sugar and some lemon juice to taste. Serve in bowls of hot rice.
 
NOTES : This is an interesting recipe in that it begins as a chicken and ham gumbo, and adds seafood late in the cooking. The addition of brown sugar and lemon juice are also somewhat unusual. I have not kitchen
tested this recipe. AAS

Recipe By     : River Road Recipes II
Serving Size  : 10

 1/2  c. salad oil
1/2  c.  flour
1  large onion -- chopped
3  cloves  garlic -- minced
1  pound  canned tomatoes
1 1/2  pounds frozen okra -- sliced
oil
2  quarts water -- hot
3/4  tsp. red pepper flakes
1  large bay leaf
1/4  tsp. thyme
8  allspice berries
1  pinch  chili pepper
2  pounds  shrimp -- headed and peeled
1  pound  crab claw meat -- picked clean
1  pint  oysters
1/2  c.  green onions -- chopped
1/2  c.  parsley -- chopped

Using the oil and flour, make a chocolate roux in a large pot. Add the onions and garlic. Cook this slowly until the onions are transparent.
Add the tomatoes with juice and cook on low heat until oil rises to the top, about 30 minutes. Stir frequently. In a separate skillet, fry the okra on moderate heat until the okra is tender and no longer stringy.
Add this okra to the other mixture, stir well and simmer for 10 minutes.
Add the salt, water and the pepper. Simmer gently another 45 minutes, partially covered. Add the other seasonings and simmer another 20 minutes.

Add the headed, peeled and deveined shrimp and simmer another 15 minutes. Now add the crab meat and simmer 15 minutes more. Finally, in the last 5 minutes of cooking, add the oysters. Correct the seasoning. Remove from the heat and stir in the chopped green onion and parsley, which will be just wilted at serving. Serve over mounds of
white rice.
 

NOTES : I like this one....note the separation of the different kinds of
seafood and their addition at different times. The shrimp will be
subordinated to the whole, the crab will be well blended and the
delicate oysters will be tender. AAS
    

Recipe By     : River Road Recipes

 2 pounds shrimp
2 tbs.  oil
2  tbs. flour
3  cups okra pods -- chopped
2  medium onion -- chopped
2  tbs.  oil
1  can  tomatoes -- diced
2  quarts water
1  medium  bay leaf
1  tsp. salt
3  cloves garlic -- minced
red pepper flakes

Peel and devein the uncooked shrimp. Make a dark roux of the flour and oil. Add the shrimp to this for a few minutes, stirring constantly. Set aside. Smother and sweat the okra and onions in oil. When this is nearly cooked, add the tomatoes. Then add the water, bay leaf, garlic, salt, and pepper. When this is hot, add the shrimp and the roux. Cover and
cook slowly for 30 minutes. If you choose not to use okra, add file powder just before serving. Serve over mounds of white rice.

Shrimp, Crab and Okra  Gumbo

Recipe By     : River Road Recipes II
Serving Size  : 20

5  medium  onions -- quartered
2  medium bell peppers -- chopped
6  cloves  garlic -- chopped
6  quarts water
6 tbs. flour
6 tbs. oil
2 1/2  pounds okra pods -- cut in 1/2" pieces
6  pounds shrimp -- headed
6  pounds gumbo crabs
gumbo file
salt
black pepper -- ground
red pepper flakes
onion salt
garlic salt 

In a large pot, boil the vegetables in water until they settle to the bottom. In another pot, make a dark roux with the 6 tablespoons of oil and flour. Add the vegetables and the stock to the roux, stirring all the while. In a skillet, fry the okra with a bit of shortening and salt until it is just softened. Stir the okra into the gumbo. Season with the
salt, pepper, etc. to taste. Allow to cook gently for three hours.

Adjust flavorings. Peel and devein the shrimp. Discard the feelers from the crabs and clean them, and use the claws and the body. The bodies should be cut in half. Add the shrimp and the sectioned crabs to the gumbo pot and cook another 30 minutes. Serve over rice. Each guest may sprinkle a little file over the top of his portion as he sees fit.

Squirrel or Rabbit Gumbo

Recipe By     : The Picayune's Creole Cookbook
 

1   squirrel or rabbit -- cut into pieces
1/2  pound ham -- diced
3 sprigs parsley -- chopped fine
1  sprig thyme -- chopped fine
1  medium bay leaf
1  tbs. lard
1  large onion -- chopped fine
3  dozen  oysters
2  quarts oyster liquor
1/2  pod  red pepper -- seeded
1   dash  cayenne pepper
2 tbs.   gumbo file
salt
black pepper -- ground 

Cut the animal as for a fricassee. Dredge with salt and black pepper to taste. When the lard is well heated in a large pot, add the meat, the onion, and the herbs and allow to fry, stirring to avoid scorching. This should take 8 to 10 minutes. Proceed as in our Gumbo File (made with chicken), adding the file powder at the appropriate time. Serve over
boiled rice.

Recipe By     : The Picayune's Creole Cookbook

 
The remains of a turkey -- chopped fine
1/2  pound ham -- lean
1  tbs. lard
1  bay leaf
3  sprigs  parsley -- chopped fine
3 dozen  oysters
1  large onion -- chopped fine
1 sprig thyme -- chopped fine
2 quarts oyster liquor
1/2  pod  red pepper -- seeded
2 tbs.  gumbo file
salt
black pepper -- ground
cayenne pepper

Stripped and diced turkey meat and ham may be added to the hot lard, then the onion and the herbs, cooking until the onions are clear and stirring to avoid scorching. Now add the hot water, the oyster liquor and all remaining ingredients except the oysters, and also throw into the pot the remains of the turkey carcass. When  you deem it
appropriate, remove the bones and the carcass, and add the oysters, allowing the gumbo to cook gently another three minutes. Remove from the heat and gradually stir in the file powder to thicken the dish. Serve over boiled rice.
 

Art's Primo Seafood Gumbo

Recipe By     : Art Simon
Serving Size  : 6
 

  1 cup onion -- minced
1 cup  celery -- minced
3/4  c. bell pepper -- minced
1/4  c. ham
8 inches Kielbasa
4  squid
8  ounces fish fillet
16 ounces  medium shrimp
4  ounces  bay scallops
1  pint  crab meat
1/2  pint oysters
3  tbs.  flour
3  tbs. oil
16  ounces  okra pods
1/4  tsp.  thyme
2 tbs. Red Devil Cayenne Pepper Sauce

With the flour and oil, make a dark roux.  While the roux is developing, mince the Trinity (onion, celery, pepper). This is a breeze with a food processor, but don't overdo it.

Time on your hands? Trim the okra pods. They should be small, about 60 to the pound. Cut them crosswise into slices about 3/8 inch thick. Keep in a bowl of cold water until ready to cook...

Clean your squid. Head them (you may wish to save the heads; they curl up like flowers with cooked. But then, they *do* look at you...), slit the mantle, and remove the quill. Mince the mantles into about barley corn size. Set aside in cold water.

Slice your Kielbasa lengthwise in half, then split each half again to make quarters. Slice the strips of Kielbasa crosswise into bits no more than 1/4 inch thick (1/8 is better). These should look like pizza
slices. Or 25% of a pie chart. You get the idea... Mince the ham and mix with the Kielbasa. N.B. Avoid Kielbasa that contains corn syrup or corn syrup solids. Too sweet and won't brown worth a flip. You can use beef only, beef/pork or pork sausage, so long as its dry smoked and of better than run-of- the-mill supermarket quality, which, IMHO, is a
justification for picketing the store.

When your roux is ready, add the Trinity and stir it well into the roux, along with the smoked meat, until the vegetables are well wilted.

In a separate skillet, pour maybe 1/4 cup oil and sauté the okra slices, with stirring, until the stringiness disappears. This *will* happen. You may want to harden the okra a bit at this point with a tablespoon of vinegar or lemon juice. When the okra is lightly browned, *cool it* and set it aside.

The fish filets can be any good salt water fish of firm flesh and low oil. I would use half and half of red snapper and red fish. You might want to try sea perch or grouper. Cut into strips and then cut again crosswise to produce nuggets of fish the size of filberts (hazelnuts).
Yesterday, I used red snapper only, as it was available.

When the roux is ready and the Trinity softened, add 2 quarts of hot water. Bring to a simmer. Add the shrimp. Add the fish. Add the squid. OK, calimari!) Simmer gently for one hour. Have a mar2ini.

Add the okra. Add the crab. Add the scallops. Add the thyme and salt.
Add the pepper sauce. Gently simmer another hour.

Salivate... have another mar2ni.

One half hour prior to serving, start your rice. Long grain, not  pre-processed. We use TexMati.  Ten minutes before serving, add the  oysters and liquor. Still keep all at a gentle simmer.

Now adjust flavorings for the last time. Don't worry about the hot sauce, guests will add Tabasco or Red Devil as they see fit.

Serve over mounds of boiled rice (two scoops to the *big* bowl), topped with 3 ladles (12 ounces?) of gumbo.

Enjoy!
Art
  

 

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