Garlic Seafood Gumbo
|Flour||1⁄2 Cup (8 tbs)|
|Bacon drippings||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finley minced|
|Chopped celery||2 Cup (32 tbs)|
|Chopped green onions with tops||1 Cup (16 tbs)|
|Chopped white onions||1 Cup (16 tbs)|
|Okra||2 Cup (32 tbs)|
|Chicken stock||6 Cup (96 tbs)|
|Hot water||6 Cup (96 tbs)|
|Black pepper||To Taste|
|Red pepper||To Taste|
|Raw shrimp||3 Pound|
|Lump crabmeat||1 Pound (Fresh One)|
|Oysters in their juice||2 Pint|
|Ground file||3 Tablespoon (Use Fresh)|
|Oil||1 Tablespoon (Optional)|
Make a roux of flour and bacon drippings in a heavy iron pot.
Cook over medium heat and stir constantly until a rich brown color.
Add 1 heaping tablespoon of fresh ground file right before you remove roux from heat, stirring constantly until roux and file are well blended.
Then, to the roux and file mixture, add garlic, celery and onions.
Cook over low heat for 10 to 12 minutes, stirring often until greens are wilted.
If using okra, fresh or frozen, cook in a small amount of fat in a separate skillet until all the "string" is gone.
Add okra to greens above and cook together about 10 minutes.
Add chicken stock and hot water.
Season to taste with salt, black and red pepper.
Simmer slowly for about 1 hour.
Add shrimp and crabmeat.
Simmer slowly about 30 minutes.
Add oysters and juice and cook about 10 to 15 minutes longer.
Add 3 tablespoons fresh file and serve over hot rice.
Serves 12 generously.