|Sugar||1 1⁄2 Teaspoon|
|Ham bone||1 Large|
|Finely chopped green pepper||1 Tablespoon|
|Live bluefin crabs||12|
|Okra||2 (Fresh / Frozen)|
|Fresh shrimp||2 Pound|
|Garlic||4 Clove (20 gm), put through garlic press / finely minced|
|Onions||4 Large, finely minced|
Like barbecue, Kansas City steaks, Southern fried chicken, and Mexican chili, whose names are often taken in vain in restaurants throughout this land, the culinary miracle of real Creole gumbo gets more than a fair share of abuse even from chefs and cooks who should know better.
Although classified as a soup, genuine Creole gumbo is a meal in itself, and a most delicious and nourishing one.
It takes time to prepare and more time to cook, but the results make the operation more than worth the extra effort involved.
Jesse's Creole Gumbo is a triumph of artful blending of a number of what might be termed non related and even supposedly clashing ingredients.
In what other dish, for instance, are ham, veal, chicken, oysters, shrimp, and crabs made to join so harmoniously to produce a flavor almost impossible to describe?
If you can procure the components of this magical dish, treat yourself to a feast you will never forget.