Bayou Seafood Gumbo
|Chicken backs||1 Pound|
|Cooking oil||1 Tablespoon|
|Flour||2 Cup (32 tbs)|
|Celery||1 Bunch (100 gm)|
|Chopped parsley||1 Cup (16 tbs)|
|Shallots||1 Bunch (100 gm)|
|Garlic||3 Clove (15 gm)|
|Green peppers||2 Large|
|Canned tomato paste||6 Ounce|
|Frozen crab meat||1 Pound|
Place chicken parts in Dutch oven; cover with water.
Bring to a boil; cook until tender.
Cool; remove meat from bones, reserving stock.
Bring 1 cup cooking oil to a boil; add flour gradually, stirring constantly.
Cook until brown.
Place 1 tablespoon cooking oil in large skillet over medium heat; add ham.
Simmer for about 5 minutes.
Place celery, okra, parsley, shallots, garlic, green peppers and ham in large Dutch oven; add reserved stock, tomato paste and enough water to fill pan 3/4 full.
Bring to a boil; simmer for 1 hour.
Add chicken, oysters, shrimp and crab meat; simmer for 30 minutes, stirring occasionally.
Add gumbo file; simmer for 10 minutes, stirring occasion- ally.
May be frozen.