MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Good News Creole Gumbo
 Categories: Pork, Beef, Seafood, Chilies, Herbs
      Yield: 20 Servings
 
      1 c  All-purpose flour
    3/4 c  Bacon drippings
      1 c  Celery; coarse chopped
      1 lg Onion; coarse chopped
      1 lg Bell pepper; cored, coarse
           - chopped
      2 cl Garlic; minced
      1 lb Andouille sausage; sliced
      3 qt Water
      6 ts Beef bouillon granules
      1 tb Granulated white sugar
           Salt; as needed
      2 tb Hot pepper sauce; to taste
    1/2 ts Tony Chachere's Cajun
           - seasoning (green can)
      4    Bay leaves
    1/2 ts Dried thyme leaves
 14 1/2 oz Can stewed tomatoes
      6 oz Can tomato sauce
      2 ts Gumbo file powder
      2 tb Bacon drippings
     20 oz Frozen, cut green beans;
           - thawed
      1 lb Lump crabmeat
      3 lb Uncooked medium shrimp;
           - peeled, deveined, tails
           - off
      2 tb Worcestershire sauce
      2 ts Gumbo file powder
 
  Make a roux by whisking the flour and 3/4 cup bacon drippings
  together in a large, heavy saucepan over medium-low heat to form a
  smooth mixture. Cook the roux, whisking constantly, until it turns
  a rich mahogany brown color. This can take 20 to 30 minutes; watch
  heat carefully and whisk constantly or roux will burn. Remove from
  heat; continue whisking until mixture stops cooking.
  
  Place the celery, onion, green bell pepper, and garlic into the
  work bowl of a food processor, and pulse until the vegetables are
  very finely chopped. Stir the vegetables into the roux, and mix in
  the sausage. Bring the mixture to a simmer over medium-low heat,
  and cook until vegetables are tender, 10 to 15 minutes. Remove from
  heat, and set aside.
  
  Bring the water and beef bouillon cubes to a boil in a large Dutch
  oven or soup pot. Stir until the bouillon cubes dissolve, and whisk
  the roux mixture into the boiling water. Reduce heat to a simmer,
  and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay
  leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup
  over low heat for 1 hour; mix in 2 ts of file gumbo powder at the
  45-minute mark.
  
  Meanwhile, melt 2 tb of bacon drippings in a skillet, and cook the
  green beans over medium heat for 15 minutes; remove okra with
  slotted spoon, and stir into the simmering gumbo. Mix in crabmeat,
  shrimp, and Worcestershire sauce, and simmer until flavors have
  blended, 45 more minutes. Just before serving, stir in 2 ts more of
  file gumbo powder.
  
  Serve over cooked rice.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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