Gumbo And Soups
|Chicken wings/1/2 pound any leftover chicken||1⁄2 Pound|
|Tabasco sauce||4 Dash|
|Worcestershire sauce||4 Tablespoon|
|Boneless stewing veal||1 Pound|
|Lard||1 Ounce (1 Heaping Tablespoon)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Lemon||1⁄2 , juiced|
|Canned tomatoes/4 large fresh tomatoes dipped in hot water and peeled||12 Ounce (1 Large Can)|
|Fresh oysters||1 Pint|
Clean the shrimp.
Don'fcut them up.
Put the shells on to boil.
Drop the live crabs into boiling water, cook for 5 minutes no longer and clean by removing shells, "dead fingers" or lungs, and entrails in center.
Break the bodies in half and twist off the fins.
Scrape the shells and catch the juices and fat particles from the corners this is very important for a gumbo.
Save the claws.
Fry the bacon in a large pot until crisp, remove, and set aside.
Fry the onions until golden brown, add the minced garlic, and fry until it is brown.
Add bay leaves, green pepper, thyme, sugar, salt and pepper.
Fry slowly until the green pepper is limp.
Add the okra and continue cooking until the okra loses its gummy consistency.
Put the hambone, chicken, and veal to brown in another pot with the lard.
When the meats and the onion mixture have both browned well, pour off about half of the excess grease from each, and then combine the two.
Add the chopped parsley, tomatoes, Tabasco Sauce, Worcestershire sauce, and the lemon juice.
Add the crab sections with juice, claws, shrimp, oysters, and bacon, and fill the pot with liquid from the boiled shrimp shells, plus extra water, until the water covers the shrimp, crabs, and meat well.
At least 2 quarts of liquid are necessary.
Boil over a slow fire for at least 2 to 2 1/2 hours.
Overcooking will never hurt Creole gumbo; it blends the flavors that much better.
Remove hambone and chicken bones just before serving.