1/2 cup bacon; diced
2 cups water
1 pint octopus, fresh; steamed until tender
2 cups rice, steamed; slightly undercooked
1 pound tomatoes
1 can okra
1/2 cup onions; diced
1 green pepper; diced
1/4 teaspoon cayenne
1/2 cup celery; diced
Salt and pepper to taste

Boil bacon in water for 15 minutes, then add the rest of the ingredients. Simmer together for ten minutes. Serve with warm cornbread. Yield: 4 servings

4 pounds chicken
1/2 cup cooking oil
3/4 cup all-purpose flour
2-1/2 cups onions -- chopped
1-1/2 cups celery -- chopped
3/4 cup green onions -- chopped
4 garlic cloves -- (4 to 5)
1 pound andouille -- sliced
1 pound smoked sausage -- sliced
6 quarts water
4 teaspoons black pepper
filé
3/4 cup parsley -- chopped
3 cups rice -- cooked

Heat water in large pot. Cut chicken into serving pieces. Season with 2 teaspoons salt and 1/2 teaspoon black pepper. Brown in hot oil. Remove chicken and set aside.
Add flour to drippings. Scrape bottom of skillet to loosen drippings. Make a medium-brown roux. Add onions and celery. Continue cooking 10 minutes, stirring constantly. Add roux to hot water. Stir until dissolved. Add chicken, andouille, sausage and remaining salt and pepper. Simmer; remove andouille and sausage, when tender, set aside. Continue cooking until chicken is tender, about 2 hours. Add andouille, sausage, green onions, and parsley. Adjust seasoning if necessary. Cook 15 minutes longer. Add Filé, allowing 1/4 teaspoon per serving.

Notes: Makes 4-1/2 quarts. Serve over cooked rice.

1 pound fresh okra -- diagonally sliced
2 packages frozen sliced okra -- (10 ounces)
boiling salted water
1 rib celery -- diagonally sliced
2 bell peppers -- in strips
2 packages frozen lima beans -- (10 ounces)
8 ears fresh corn kernels
2 packages frozen corn - thawed (10 ounces)
butter or margarine
bread crumbs
1 small onion -- chopped
4 ripe tomatoes -- sliced
2 serrano chilies -- thinly sliced
1 teaspoon chopped fresh basil
1/2 teaspoon dried basil -- crumbled
salt to taste
black pepper to taste
1/2 cup shredded Monterey jack

Cook fresh okra briefly in boiling salted water; drain. Blanch celery in boiling salted water. Add bell peppers and lima beans and cook until just tender; during last 30 seconds, add corn (do not overcook), then drain vegetables. Butter a large baking dish and sprinkle with bread crumbs; add a layer of corn-bean mixture and okra. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture over bottom layer in dish. Sprinkle with chilies and season with salt and pepper. Dot with butter and sprinkle with bread crumbs. Repeat layering until casserole is filled. Top with a layer of okra that has been dipped in crumbs and lightly sautéed in butter; sprinkle evenly with shredded cheese if desired. Bake uncovered in preheated 300^o F over for 1 hour.

NOTE: This can be baked in the morning and reheated slowly before serving. It tastes even better the second day.

2 tablespoons olive oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1 tablespoon salt
4 turns freshly ground black pepper
1/2 cup peeled, seeded and chopped Italian plum tomatoes
2 tablespoons minced garlic
1 tablespoon minced shallots
2 quarts fish stock
1/2 pound (about 1 cup) firm-fleshed fish, such as grouper, tilefish, monkfish, or sea bass, diced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
6 bay leaves

1 tablespoon minced fresh basil
1 teaspoon minced fresh oregano
1 teaspoon fresh thyme leaves
1 cup slice fresh okra (about 8 large okra)
2 teaspoons Creole Seasoning
1/2 pound peeled medium fresh shrimp
1 cup shucked fresh oysters, with their liquor
1/2 pound (about 1 cup) fresh lump
crabmeat, picked over for shells and cartilage
1 teaspoon filé' powder
4 cups cooked long-grain white
rice, warm
1/2 to 3/4 cup chopped green onions

Heat the oil in a large pot over high heat. When the oil is hot, add the onions, celery, and green and red peppers and sauté for 1 minute. Add the salt and pepper and sauté for 1 minute. Add the tomatoes, garlic, shallots and sauté, stirring occasionally, for about 4 minutes.

Stir in the stock, add the fish, Worcestershire, hot pepper sauce, bay leaves, basil, oregano, and thyme, and bring to a boil. Cook over high heat, stirring occasionally, for about 8 minutes. Reduce the heat to medium.

Fold in the okra and Creole Seasoning, lower the heat, and simmer for 15 minutes. Skim the impurities from the top of the gumbo, turn the heat to high, and cook for 5 minutes. Fold in the shrimp, oysters, and crabmeat, reduce the heat, and simmer for 5 minutes. Slowly sprinkle in the filé', stirring to incorporate it thoroughly, and simmer, stirring, for 2 minutes. Remove from the heat.

To serve as a first course, ladle 1 cup of the gumbo into each of 12 gumbo bowls or soup plates, and add 1/3 cup of the rice to each; for a main course, allow 1-1/2 cups gumbo and 1/2 cup of rice. Sprinkle each serving with 1 tablespoon of the green onions. Makes 12 cups, 12 first-course servings or 8 main-course servings

3 tablespoons plus 1 teaspoon vegetable oil
3 tablespoons all-purpose flour
3 tablespoons butter
3/4 pound smoked sausage, sliced
3/4 pound cooked boneless ham steak, cut into 2 by 1/4 inch strips
1 large onion, chopped
2 garlic cloves, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 small celery rib, minced
3 tablespoons rice
2 cups chicken stock
2 teaspoons fresh lemon juice
1/2 teaspoon cayenne pepper
3/4 pound shrimp, shelled
1/2 pound okra, sliced
salt and freshly ground black pepper

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
6-1/2 tablespoons cold butter
3/4 cup buttermilk

Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil with the flour and cook over moderately low heat, stirring occasionally, until the roux is dark mahogany in color, about 1 hour. Do not let burn. Immediately remove from heat.

In a medium flameproof casserole, melt 2 tablespoons of the butter with the remaining 1 teaspoon oil. Add the sliced sausage and cook over moderate heat until well browned, about 5 minutes. Transfer to a plate with a slotted spoon. Add the ham strips to the casserole and cook until lightly browned, about 7 minutes; add to the plate with the sausage slices.

Add the remaining 1 tablespoon butter and the onion to the casserole. Cook over moderate heat, stirring constantly, until softened and translucent, about 2 minutes. Reduce the heat to moderately low and add the garlic, green and red bell peppers, celery and rice. Cook, stirring, for 5 minutes longer.

Reheat the brown roux if necessary. Scrape it into the casserole with the vegetables and rice. Stir in the chicken stock and lemon juice. Bring to a boil over high heat. Add the sausages and ham, reduce the heat to moderately low and cook, covered, for 25 minutes.

Stir in the cayenne, shrimp and okra and season with salt and black pepper to taste. Cook, stirring once or twice, for 2 minutes. Remove from the heat.

Make the topping: Preheat the oven to 450F. In a medium bowl, combine the flour, baking soda and salt. Cut in the 5-1/2 tablespoons of the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until a soft dough forms.

On a lightly floured surface, roll out the dough 1/2 inch thick. Using a 2-1/2-inch round cutter, stamp out 12 biscuits.

Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow 9 inch round baking dish. Arrange the biscuits on top and brush with the melted butter. Bake until the biscuits are puffed and golden brown, about 20 minutes.

flour and oil for the roux
onion
bell pepper
okra
cayenne pepper
and garlic

(chicken, andouille or other sausage, shrimp, crawfish, etc. spices (Tony Chachere's Cajun spice or combination of black pepper, white pepper, cayenne, garlic powder, and maybe some herbs, filé')

To make the roux, use slightly more flour than oil. I usually use about half a cup of light (safflower or canola) oil to about 2/3 cup for 1-2 lbs of meat. In a heavy (preferably cast iron), large (>4 quart) pan, heat the oil till it's nice and thin, then add the flour. Stirring frequently, heat this mixture over low heat until it's as cooked as you think it can get, then 10 minutes more. How long this takes depends on how long you're willing to spend actually just standing there stirring the roux, which determines how hot you can cook it. If you're willing to stir it constantly, the roux can be made in 45 to 75 minutes, and can be cooked somewhere between low and medium. If you want to stir every couple of minutes, the roux takes a couple of hours and must be cooked over very low heat. This is the most important step, as it makes the flavor and consistency of the dish. If the roux is underdone, the gumbo will have a kind of floury taste and texture, whereas if you burn the oil, it will taste like burnt oil.

Once the roux is done, add the meat, coat with the roux and brown the outside a little, add the veggies and some spices, toss a little more, then add hot water, making sure the mixture isn't so hot that it will spatter. The water should cover the ingredients.

Bring to a boil, stirring constantly to emulsify the roux and water, then simmer until all the meat is done, tasting and adding spice until it's right.

Since shrimp and crawfish only take a few minutes to cook, they should only be added 5-10 minutes before serving.

Right before serving, add a few tbsp of gumbo filé', less if you're using okra, increase the heat a little, and stir until the filé' is dissolved and the gumbo is thickened.

This is frequently served as a soup, but I much prefer it as a meal, with rice, bread, and lots of Tabasco.

6 to 9 cups catfish filéts, cut into 10-inch pieces
1 cup chopped celery
1 cup chopped bell pepper
I cup chopped onion
2 cloves garlic, finely chopped
1/3 cup cooking oil
4 beef bouillon cubes
4 cup boiling water
1 quart canned tomatoes
2 packages frozen sliced okra
4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
2-3 bay leaves, crushed
1 (6-oz) can V-8 juice

Cook celery, bell pepper, onion and garlic in oil until tender. Dissolve bouillon cubes in water. Add remaining ingredients, except catfish, cover and simmer, covered for 30 minutes. Add catfish, cover and simmer for 15 minutes until catfish flakes Serve over rice. Makes 2 gallons. Servings: 8

8 boneless chicken breasts
1-1/2 cup all-purpose flour
1 cup lard
2 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 quarts poultry stock
1 pound andouille sausage
1-1/2 teaspoons minced garlic
1 salt
1 black pepper
1 cayenne (red) pepper
2 cup sliced fresh okra
1 cup sliced green onions
1/2 cup minced flat leaf parsley
5 cup hot cooked rice

1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Prepare seasoning mix.

Remove skin from the 8 boneless chicken-breast halves. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour.

Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat. When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside.

Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add fat back to pot over medium-low heat. Add reserved flour; whisk until a smooth mahogany-colored roux, about 45 minutes.

Remove from heat; add onion, bell pepper and celery at once; stir to blend and prevent browning. Cook until vegetables are wilted and onion is transparent. Slowly stir in stock; stir until combined before adding more. When all stock has been added, bring to a full boil. Reduce heat; add sausage, garlic, salt, black pepper and cayenne. Add browned chicken; simmer 25 minutes, stirring often. Add okra; cook 20 minutes. Remove from heat; stir in green onions and parsley.

To serve, place 1/2 cup rice in each soup plate. Spoon gumbo over rice. Makes 8 to 10 servings. To prepare seasoning mix, in a small bowl, combine all ingredients.

1 Tablespoon oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1 sweet red pepper, finely chopped
2 Tablespoons flour, toasted
1 can chicken broth, reduced-salt
3/4 pound chicken breast, skinned/boned, cut into 1" pieces
3 ounces diced ham
1 can tomatoes, drained and chopped
1 bay leaf
1/2 teaspoon leaf thyme, crumbled
1/4 teaspoon ground black pepper
1/8 teaspoon ground hot red pepper
1 package frozen cut okra, thawed
1-1/2 cups plain cooked rice

To toast flour, preheat oven to very hot (500^o F). Line a small cookie sheet with foil, turning up the foil edges. Spread the flour in a thin layer over the foil. Bake for 8 to 10 minutes, stirring occasionally, until light brown. Cool.

Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic. Sauté for 2 minutes. Add the sweet red pepper, sauté for 2 minutes. Stir in the flour until mixed. Stir in the broth. Add the chicken, ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the okra, simmer for 10 minutes. Ladle into soup bowls. Add 1/3 cup rice to each bowl. Yield: 4 servings

1 chicken, about 2 pounds
1 onion, large and chopped
salt/pepper to taste
16 ounces sausage, smoked link
1 fresh tomato, or 1 (16-ounce) can
2 Tablespoons shortening or oil
1-1/2 pounds fresh okra
2 Tablespoons flour
3 quarts water

Cut up chicken, remove skin if you like. Dredge the chicken with flour salt and pepper. Fry the chicken until brown. Slice up a pound of the link sausage For a hotter sausage, try the Louisiana Andouille, if available. After the chicken is browned, place sausage in the same skillet -- use a heavy iron one. Brown the sausage on both sides. Save the grease from chicken and sausage. Fry the tomato, onion and okra in about 2 Tablespoons shortening or oil, until
they become tender. Make a roux with 2 tsp oil and 2 tsp flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux, just make it real dark. Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours. Cook slow, add water if needed. The okra will thicken the gumbo as it cooks.

1 cup vegetable oil
1 cup flour
1-1/2 cups chopped onion
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as Andouille or Kielbasa, cut crosswise into 1/2-inch slices
1-1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon filé powder

Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve in deep bowls. Yield: 4 servings

2 teaspoons freshly ground black pepper
1-1/2 teaspoons cayenne pepper
1-1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon filé powder
1 teaspoon garlic powder
1 teaspoon salt
1 chicken (3 pounds), cut up
1 cup flour
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1-1/2 quarts chicken stock
1-3/4 cups thinly sliced smoked sausage (andouille or kielbasa)
1 bay leaf
2 garlic cloves, finely chopped
2 tablespoons hot pepper sauce cooked rice

In a small bowl, blend together black pepper, cayenne pepper, paprika, mustard, filé powder, garlic powder, and salt. Rub about 4 teaspoons of the spice on the chicken pieces.

In a large frying pan, heat oil over medium-high heat. Combine flour and 2 teaspoons of the spice mixture in a plastic bag. Add chicken pieces a few at a time; shake to coat. Brown chicken in oil on one side for 2 minutes, then turn and cook for another 3 minutes. Drain on paper towels.

Add remaining flour mixture used for coating to the oil. Reduce heat to medium and cook, stirring constantly with a whisk, until mixture turns nut brown. Add the onion, celery, and green pepper to the roux. Remove from heat.

In a large Dutch oven, bring broth to a boil. Whisk 1/2 cup of stock into roux mixture. Gradually add to remaining broth, stirring with a whisk. Add sausage. Cook for 15 minutes, stirring often.

Add chicken, bay leaf, garlic, and pepper sauce. Cook 40 minutes. Remove the chicken and pull meat from bones; discard bones. Cut chicken into bite-size pieces and return to gumbo. Serve with rice.

1 (4 to 6 pound) hen
Salt, pepper, and cayenne to taste
1/3 cup cooking oil
2 large onions, chopped
2 ribs celery, finely chopped
1/2 bell pepper, chopped
2 large cloves garlic, minced
2/3 cup flour
2 gallons water
1/3 cup dry red wine
3/4 pound smoked sausage, sliced
1 pint oysters, drained and rinsed
parsley, chopped
1 tablespoon gumbo filé
3 cups rice, cooked

Cut up the hen and season generously with the salt, pepper, and cayenne. In a heavy pot fry the hen in oil until golden brown. Remove the oil and reserve it for making the roux. Add the onion, celery, bell pepper, and garlic to the chicken. Cover and cook over low heat. Make a dark brown Roux using 1/2 cup of the reserved oil and the flour. Cool the roux slightly and add to the chicken. Continue cooking over low heat, adding the water in small amounts and add the wine. When the chicken is fork tender, add the smoked sausage. Add the oysters and parsley 10 minutes before serving. Immediately before serving, remove from the heat and add the filé. Serve in heated gumbo bowls over rice.

1 whole chicken, or about 2 to 3 pounds of chicken parts
olive oil
2 onions, chopped
6 cloves garlic (or more as desired), thinly sliced
3 stalks of celery, chopped
1 to 2 bell peppers
1 large can of tomatoes (about 28 ounces)
1/2 to 1 pound okra, sliced (can use frozen if fresh is unavailable)
1 pound fresh fish
1/2 pound small raw shrimp and/or 1/2 pound bay scallops
black pepper, cayenne pepper, oregano, salt
2 bay leaves
Tabasco sauce
Worcestershire sauce

Place the chicken in a large Dutch oven or soup pot. Cover with water. Simmer until the chicken is tender. Remove the chicken pieces and let cool. Separate the meat from the bones and skin. Tear or cut the chicken and set aside. Skim the fat from the broth. Set the broth aside. Coarsely chop the onions, garlic, celery, and bell peppers Heat the oil in a large heavy skillet. Add the onions,
garlic, and bell peppers. Sauté until golden. Add the okra and cook a few more minutes. Add the tomatoes. Cook until thickened.

Combine the vegetable mixture with the broth and heat to a simmer. Add the bay leaves. Cut the fish into 1 or 2 inch pieces and add to the soup. Add the reserved chicken. Season with the pepper, cayenne, oregano, salt, Tabasco, and Worcestershire to taste. About 5 minutes before serving, add the shrimp and scallops. Adjust the seasonings. Serve over rice or add 2 cups of raw rice to the broth when the vegetables are added, simmering until the rice is tender.

1/2 cup flour
1/2 cup oil
1 cup each of onions, bell peppers and celery, chopped
1 clove garlic, minced
1 hen
1 pound Andouille sausage
Salt, pepper, red pepper to taste
Filé, to taste

First make a roux with flour and oil, stirring to mix and brown to the color you desire. When roux is done add onions, bell pepper, celery and garlic and cook until soft. Servings: 4

1ounce butter or 1 tablespoon oil
1 to 1.5 pounds chicken joints
4 ounces chopped gammon
1 pound okra (or courgette) washed, topped, tailed and chopped
1 (14-ounce) can tomatoes
8 ounces onions peeled and thinly sliced
5 ounces green pepper deseeded and chopped
1 tablespoon chopped parsley
1 large bay leaf
2 teaspoons salt
2 teaspoons ground coriander
1 teaspoon turmeric
8 tablespoons cooked rice (2 tablespoons per person)

In a large pan, fry the chicken and gammon in the butter or oil until brown. Add all the other ingredients, except the rice, and simmer (covered) for 3/4 to 1 hour. If it looks a bit dry then add a small amount of water. Remove the chicken pieces, cut the meat from the bones, cut the meat into small pieces and return it to the pot. Thicken with cornflour if you like a thick sauce. Put a spoonful of cooked rice in the bottom of each soup bowl and pour on the gumbo. Decorate with a sprig of parsley. A couple of cloves of crushed garlic can also be added to this recipe if you're a garlic fan. Serves 2.

2 Tablespoons bacon drippings
3 chicken breasts, cooked, deboned, diced
2 celery stalks, diced
1 onion, diced
4 cups chicken broth
1 (16-ounce) canned tomatoes, undrained
2 teaspoons salt
1/3 cup green peppers, diced
1/3 cup long grained rice, uncooked
1 cup frozen okra
2 Tablespoons parsley, chopped
1 bay leaf
dash Worcestershire sauce

In a large soup pot, add all ingredients. Bring to a boil. Reduce heat and simmer until all vegetables and rice are tender. Remove bay leaf and serve.

2 cups cooked chicken, diced
2 tablespoons canola oil
1 (16-ounce) canned tomatoes, undrained
1 (16-ounce) okra, undrained, canned
1/2 cup chicken bouillon
1 cup onion, sliced
1 jalapeno pepper, seeded
1/3 cup fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 clove garlic, minced
1 cup water
1/2 cup rice, uncooked

Brown chicken lightly in oil in large sauce pan. Add all ingredients except rice. Cover and simmer 10 minutes. Add rice and cover. Simmer for 25 minutes or until rice is tender stirring occasionally.

4 hard-shell crab
1 pound shrimp, cooked
1/2 pound ham
2 Tablespoons oil
2 Tablespoons flour
3 slices bacon
6 ounces tomato paste or 1 (14-ounce) can tomatoes
4 scallions
1 garlic clove, chopped fine or pressed
1-1/2 quarts hot water
1 pound okra, cut small
salt, to taste
pepper, to taste

Clean the crabs, remove all meat from claws and body, and cut into pieces, each crab will make 4 to 6 pieces. Shell the shrimp. Cut ham and bacon into small pieces. Mix the flour and oil in a pot. When brown add bacon and ham. Cook for a few minutes, and add crab and shrimp. Let this mixture cook until it becomes a good brown. Add onion and garlic to crab and shrimp. Pour in water slowly, then add okra, seasonings and tomato paste. Cook slowly, stirring frequently, about 1 hour, or until it begins to thicken. A lid should be kept on the pot. Serve hot with dry, cooked rice. If it gets too thick, more water can be added. Yield: 6 to 8 servings

1 cup shortening
1 cup flour
1 onion, minced
1/4 cup parsley, minced
3 pods garlic, minced
1/4 cup celery leaves, minced
1 pound crawfish tails, cleaned
8 cup water
1/2 cup crawfish fat
seasonings to taste
3/4 teaspoon filé powder, optional

Make a roux by cooking shortening and flour together to make a golden brown color while stirring constantly. Add onions and cook until soft. Add crawfish fat. Stir constantly while cooking over low heat until shortening floats on top. Add water and seasonings. Simmer over a low heat for 30 minutes. About 1/2 hour before serving, add garlic and crawfish tails and let simmer for 25 minutes. longer. Add parsley, green onion tops, celery leaves and simmer 5 minutes. longer. Just before serving, add filé  powder, if desired. Serve in soup plates with hot steamed rice and Tabasco sauce, if desired.

1/2 cup vegetable oil
2 quarts fresh okra, sliced
11/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/4 cup parsley, chopped
1/2 cup onion tops, chopped
1 pound crawfish tails, cleaned
11/2 quarts water
1/2 cup roux
2 fresh tomatoes, cut up, or 1/2 can tomato sauce
1 large clove garlic, minced
1 large onion, chopped

Use heavy pot; heat oil. Add okra, salt, black and red pepper, garlic and onion to hot oil, and fry down for about 15 minutes on low heat. Stir very often to keep from sticking. Add tomatoes and cook for about 2 minutes. Add roux, onion tops, parsley, crawfish, and water. Let come to a boil and turn on low heat and let simmer for 1/2 hour. Servings: 4

4 tablespoons flour
4 tablespoons oil
1 chicken, cut-up
2 quarts water
1 quart chicken stock
2 tablespoons butter
1 celery stalk, chopped
1 large green pepper, chopped
1 large onion, chopped
1/2 teaspoon pepper
2 garlic cloves, minced
1 (28-ounce) can tomatoes, chopped
1 tablespoon parsley
1 (16-ounce) package frozen okra
1/4 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 bay leaf
1 pound shrimp, peeled and deveined
1/2 pound bay scallops, or sea scallops cut in half
1 pound crabmeat, shredded or chopped

Combine oil and butter in a 3 quart pot. Cook slowly for 1/2 hour, the mixture will turn a deep brown color. Set aside after cooking.

Add water and broth in large pot and bring to a boil. Cook chicken for 1/2 hour; skim off excess fat. Remove chicken from pot. When cool; skin, bone and dice chicken. Discard skin and bones.

Slowly pour chicken broth into roux; stirring well. Melt butter in large pot over medium heat. Add celery, onion, pepper and garlic; cook for 10 minutes. Do not brown. Add chicken broth/roux mixture to vegetables. Stir while bringing to a boil. Add tomatoes, parsley, okra, cayenne pepper, hot pepper sauce, Worcestershire sauce and bay leaf. Bring to another boil and reduce to simmer; cook for 1/2 hour. Add chicken and simmer for 15 minutes. Add shrimp and scallops and cook for 5 minutes. Add crabmeat and cook for 5 more minutes. Remove bay leaf and serve in bowls over cooked rice. 10 servings

1 cup vegetable oil
1 cup flour
8 celery stalks
2 very large or 4 medium white onions
4 big cloves of garlic
4 (1-pound) bags (about 12 cups) of chopped okra
3 cups chopped ham
2 slices of bacon
6 (12-ounce) cans chicken broth
1 quart water
3 (32-ounce) cans chopped tomatoes
1/2 cup Worcestershire sauce or more
1 tablespoon Tabasco sauce or more
2 teaspoon salt (or to your taste)
1 teaspoon pepper (or to your taste)
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon red pepper (or to your taste)
8 to10 bay leaves
Gumbo filé to taste
8 pounds large shrimp peeled and deveined
3 pounds crawfish tail meat (optional - may add more shrimp or crab to compensate)
2 pounds crab meat
2 (12-ounce) oysters
2 cups cooked chicken

Peel and devein the shrimp and place in refrigerator. Press or crush the garlic, chop the onions and celery and set aside.

To make the roux, heat oil in large sauce pan. Slowly shake in a little flour at a time while stirring, too much at one time will cool the roux and make it separate. Simmer over medium heat about 20 minutes until it turns a rich brown caramel color. Add garlic, onions, and celery to the roux and cook slowly for 1 hour. Meanwhile, brown the okra in 2 tablespoons oil in another pan and set aside.

Add ham, bacon, and okra to vegetables and brown another hour. Meanwhile in huge pot combine chicken broth, water, and all spices except bay leaves. Bring to boil and then turn down low until the vegetables are done. Then add them to the pot and simmer on low for 3 hours. Add crab, crawfish, shrimp, chicken, oysters and bay leaves and simmer on low another hour. Remove bay leaves, add gumbo filé to taste and serve over rice.

This requires a very large pot. If you do not have a very large pot you may want to cut this recipe in half.

1-1/2 Cups chopped onion
2-3 bay leaves
1/2 green pepper chopped
1 Tablespoon filé powder
1/2 Cup chopped celery
2 cans chicken stock
3 cloves garlic, pressed
1 can beef stock
peanut oil
1/2 lb bay scallops
1 pound fresh okra sliced in 1/2-inch pieces
1/2 pound fresh shrimp
2 Tablespoons flour salt & pepper to taste
1 can whole tomatoes that you crush
1/2 teaspoon Worcestershire sauce
1/2 slice chopped smoked ham
1 teaspoon Tabasco sauce
1/2 teaspoon basil
Enough cooked rice for your family.

First make a roux - mix the flour with 2 Tablespoons peanut oil. Stir constantly until copper colored. Use a heavy cast iron pot and a low fire. Don't make too dark. When the roux is ready, add crushed tomatoes slowly so the roux does not lump up.

Add the chopped ham, thyme, basil, bay leaves, and filé powder to this. Simmer on low while you finish.

Fry the chopped okra in a little peanut oil in big skillet. If you don't have a cast iron skillet, be sure to use a Silverstone skillet so it does not stick. Sauté the okra until it is not slimy or ropey. This takes about 25 minutes.

In another pan, sauté the onion, celery, green peppers, and garlic in some peanut oil. Pour the stock in a Dutch oven and bring to boil. Lower heat to a simmer and add all the vegetables and the tomato roux mixture. Cook this for about 1 hour.

After an hour you can add scallops and cleaned, deveined shrimp. You can also add 1/2 pound of crab, oysters or fish if you have them on hand. Cook the seafood in the gumbo about 15 minutes; do not over cook. Add the Worcestershire, Tabasco, salt and pepper. Serve over cooked rice in a large bowl.

1 bunch each of spinach, mustard greens, green cabbage, beet or radish tops, watercress parsley, bay leaf, green onion
Salt meat or ham bone
2 tablespoons fat
2 tablespoons flour
1 chopped onion
salt, pepper, red pepper

Wash greens well; put in hot water, and boil well. Drain off water and save it. Chop the greens fine. Fry salt meat in 1 tablespoon fat, remove, add rest of fat then add flour. Stir until flour is lightly brown-ed. Add onion and cook until wilted; then add greens, other seasonings, and meat. Cook for a few minutes until well blended. Then add the liquid drained from the greens. Simmer at least 1 hour. Serve with hot rice. Servings: 6

3 cups finely chopped onions
1-1/2 cups finely chopped celery
1 cup finely chopped green peppers
3 cloves garlic
Peanut oil
2 pounds fresh okra, chopped into 1/4-inch pieces, or 1-1/2 pounds if frozen
2 tablespoons flour
16-ounce can tomatoes, drained
1/2 cup diced ham
1 teaspoon thyme
1 teaspoon basil
3 bay leaves
1 tablespoon filé' powder
4 quarts fish stock
1 quart brown soup stock
Shrimp, oysters, or crab
1/2 cup parsley, chopped
salt and pepper to taste
dash Worcestershire sauce
dash Tabasco
3 cups cooked white rice

Sauté onions, celery, green pepper, and garlic in a bit of the oil. Sauté the okra separately in a bit of the oil in a non-stick pan, over medium flame for about 25 minutes (less with frozen), or until the ropey texture is gone.

In another frying pan cook 1 Tablespoon peanut oil 2 Tablespoons flour until the flour begins to brown a bit into a roux. Add the tomato pulp, and cook to a paste. Add the ham, thyme, basil, bay leaves and filé'. Cook for 5 minutes more. Add the vegetables to the combined fish and brown soup stock. Heat the stock, and slowly add the tomato and roux mixture, stirring all the time, until the mix thickens. Simmer for 1 hour.

When close to serving time add the shrimp, oysters or crab, parsley and cook for only 15 minutes. Add salt and pepper to taste, and a dash each of Worcestershire and Tabasco. Serve in a bowl with 1/4 cup cooked rice.

Fish stock: Prepare by cooking fish scraps in water along with a few carrots, 1 yellow onion, peeled and chopped, and 1 cup chopped celery. Simmer for 1 hour. Strain.

Brown soup stock: Bare rending bones, sawed into 2 inch pieces, carrots, unpeeled and chopped, yellow onion, unpeeled and chopped, celery, chopped.

Tell your butcher that you need bare rending bones. They should not have any meat on them at all, so they should be cheap. Have him saw them.

Roast the bones in an uncovered pan at 400* for 2 hours. Be careful, you want the bones to be toasty brown not black.

Place the bones in a soup pot, and add 1 quart water for each pound of bones. For 5 pounds of bones use 1 bunch carrots, 1 head celery, and 3 yellow onions with peel and all. (the peel will give lovely color to stock).

Bring to a heavy simmer, uncovered, and cook for 12 hours, you may need to add water but do not salt.

Strain the stock, and store in the refrigerator. Allow the fat to stay on top of the stock when you refrigerate it; the fat will seal the stock and allow you to keep it for several days. Makes 5 quarts of stock.

1 bunch each, in any combination, but use at least five:

spinach, collard, mustard or turnip greens, watercress, chicory, beet
tops, pepper grass, radish tops

1 bunch parsley, chopped
1/2 bunch green onions, chopped
1 small green cabbage, chopped
1 gallon water
4 tablespoons flour
4 tablespoons shortening
1 large onion, diced
2 bay leaves
2 sprigs thyme
1/4 teaspoon allspice
Salt and pepper to taste
Cayenne to taste
2 cups rice, cooked

Wash the greens, parsley, green onion, and cabbage thoroughly and remove the stems and hard centers. Boil in water for 2 hours. Drain the greens and reserve the water. Chop the greens finely. In a soup kettle make a brown roux of the flour and shortening. Add the onion and sauté' for 15 minutes. Add the reserved cooking water, herbs, spices, and seasonings. Simmer for 1 hour. Serve over rice. Serves 8.

3 slices bacon, diced
1 cup onion, chopped
1 clove garlic, chopped
1 pound ham, diced
1 pound tomato, seeded and chopped
2 cups bottled clam juice
1 (10-ounce) package frozen okra, thawed
2 cups oysters, frozen or canned, with juice
1 teaspoon filé powder
salt and pepper, to taste
Tabasco sauce, to taste
long-grain white rice, cooked

In a large skillet sauté the bacon, onion and garlic over medium heat until onion is translucent. Add the ham. tomatoes, clam juice and okra. Simmer until the ham and okra are tender. Add the oysters, and their juice. Simmer until edges curl on the oysters. Remove from heat and stir in the filé powder, salt, pepper and Tabasco. Ladle into soup bowls over cooked white rice.

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
Salt and pepper to taste
3 pounds cooked chicken, cut into pieces
2 pounds andouille or kielbasa sausage cut into 1/2" pieces
1 bunch green onion tops, chopped
2/3 cup fresh chopped parsley

Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add
the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. YIELD: 6 Servings

1 cup all-purpose flour
1 teaspoon vegetable oil
2 cups chopped onion
1 cup chopped green pepper
1/2 cup chopped celery
4 garlic cloves, minced
1 cup sliced okra (if you can't find-substitute asparagus)
1 cup chopped tomato
1-1/2 cups water
1 teaspoon Creole seasoning
4 (8-ounce) bottles clam juice
2 bay leaves
1/2 pound skinned red snapper or other firm white fish fillet, cut into
1-inch pieces
1/4 cup thinly sliced green onions
3/4 pound crayfish, peeled (or lobster, oysters, mussels)
1/4 pound medium shrimp, peeled and deveined
1/2 teaspoon hot sauce
4-1/2 cups cooked long grain rice

Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly with a whisk. (If flour browns too fast, remove it from heat, and stir until it cools down) Remove from heat.

Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add okra and tomato; cover and cook 5 minutes, stirring occasionally. Add 1-1/2 cups water, , Creole seasoning, clam juice, and bay leaves, and bring to a boil. Gradually add browned flour, stirring with a whisk. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally.

Add snapper; cook 5 minutes. Add green onions, crayfish, and shrimp; cook 10 minutes or until seafood is done. Stir in hot sauce; discard bay leaves. Serve gumbo over rice. Makes 4 to 6 servings.

1 pound ham (low fat)
1 onion, chopped
1 green pepper, chopped
3 celery ribs, chopped
1 tablespoon parsley
1/4 cup vegetable broth
2 cups water
1 (32-ounce) can stewed tomatoes
1 bay leaf
1 (32-ounce) package frozen okra, thawed
pepper to taste
3 cups instant rice

Dice ham and set aside. In large skillet over high heat, sauté onion, pepper, celery and parsley in broth for 5 minutes. Stir occasionally. If water gets low, add more to prevent sticking. Add ham, water and stewed tomatoes; simmer for 40 minutes, stir occasionally. If water get low, add more to prevent sticking. Add bay leaf and okra, simmer 15 minutes or until sauce has thickened. Add pepper to taste. Meanwhile, prepare rice according to package directions and keep hot. Remove bay leaf. To serve, arrange rice on serving plate and spoon gumbo over rice. Makes 6 servings.

1 cup green bell pepper, chopped
1/2 cup onion, chopped
1 tablespoon canola oil
1 tablespoon cornstarch
14-1/2 ounces stewed red ripe tomatoes (Cajun style)
6 ounces tomato juice (hot style)
1 cup frozen okra, cut up
8 ounces package frozen shrimp, peeled and cooked
4 ounces packaged crab flavored, flake style fish
3/4 cup quick-cooking rice

In a large pot cook bell pepper and onion in hot oil till tender, stir in cornstarch. Add undrained tomatoes and tomato juice all at once. Cook and stir till bubbly; add okra. Bring mixture to boiling; reduce heat. Cover; simmer 10 minutes. Stir in shrimp, crab flavored fish, uncooked rice, and 1-1/4 cups water. Return mixture to boiling. Remove from heat. Cover and let stand about 5 minutes or till rice is tender, stirring occasionally. Yield 7 cups (4 main dish servings).

1/4 cup olive oil
2 scallions, chopped
1 small onion, finely chopped
1 rib celery, finely sliced
1 red bell pepper, seeded and cut into 1 /2-inch cubes
Clove garlic, minced
1/8 to 1/4 teaspoon cayenne or to taste
1 teaspoon dried thyme
2 cups chicken stock
1 6-ounce can small red beans or pink beans
1 (10-ounce) pack thawed frozen spinach leaves, squeezed dry
1 (10-ounce) package frozen corn kernels, thawed
1 pound boneless skinless turkey breasts, cut into 1 /2-inch cubes
1/2 cup minced parsley

Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and sauté for a few seconds. Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together.

Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice. Yield: 4 servings

1/2 cup onion chopped
1/4 cup scallion, chopped
1/4 cup chopped green bell pepper
1/4 cup celery, chopped
1/4 cup okra, sliced
1 garlic clove, minced
1 teaspoon minced fresh parsley
2 Tablespoons dry brown roux
2 cups water
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon pepper, black
pinch cayenne
1 blue crab, cleaned and quartered
4 ounces chicken breast, cooked, cut into 1/2-inch cubes
1 cup rice, cooked

Put the onion, scallion, bell pepper, celery, okra, garlic, and parsley in a saucepan and cook while stirring for 5 minutes. Stir in the dry roux and slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne and bring to a boil, then reduce to a simmer. Add the crab and the chicken, cover the pot, and continue simmering for 30 minutes.

Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in the center of each. Serve immediately.

Since the roux is made before you start the gumbo (always be sure that it is), there are no tricks to getting this right. The preparation is as simple as it sounds and as delicious as some far more complicated preparations. Servings: 2

1 (14-1/2-ounce) can chicken broth
1 (14-1/2-ounce) can tomatoes
3 cup water
1 small bay leaf
1 tablespoon dried thyme leaves
2 tablespoons butter or margarine
1 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon minced parsley
3 tablespoons chili powder (or more according to taste)
1 pound sliced chicken breast (other parts may be used)
3 turkey sausage, sliced
Salt, pepper and garlic powder
2 cup frozen sliced okra
3 cup cooked rice
2 cup frozen baby shrimp, cooked
Hot pepper sauce (optional)

Combine chicken broth, tomatoes, water, bay leaf, thyme, butter, onion, green pepper, parsley, chili powder, chicken, sausage, salt, pepper and garlic powder in stockpot or large Dutch oven. Cook 30 minutes. Add okra. Cook according to time on package (8 to 10 minutes). Add rice and shrimp. Let stand 5 minutes. Remove bay leaf before serving. (If you prefer, cook rice separately and pour
the gumbo over it.) Season with hot pepper sauce, if desired. 8 to 10 servings.

8 ounces Cajun sausage or kielbasa, cut in 1-inch slices
1/3 cup olive oil
1 pound okra, stems removed (frozen and thawed okay)
2 cups diced onions
1 cup each coarsely chopped green and red bell pepper
4 cloves garlic, minced
5 cups chicken stock
3 cups canned whole plum tomatoes, drained and slightly crushed
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf
1 pound large shrimp, peeled and deveined
12 ounces sea scallops
12 ounces cooked lobster meat
8 ounces crabmeat
2 tablespoons fresh parsley, chopped

In large Dutch oven, sauté sausage until brown (approximately 15 minutes). Remove from pot and set aside.

Add 1/2 of oil to pot. Add okra and cook over medium heat until slightly soft (approximately 15 minutes). Add remaining oil and onions, bell peppers, and garlic. Stir and cook 10 minutes.

Add chicken stock, tomatoes, cumin, cayenne, salt and pepper, and bay leaf. Simmer 30 minutes.

Add cooked sausage, shrimp, and scallops. Simmer 5 minutes. Add lobster, crabmeat, and parsley, adjust seasonings, and heat through (2-3 minutes).

1 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 cup vegetable oil
1/2 cup flour
2 medium onions, chopped
2 medium-size green bell peppers, chopped
1 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
5-1/2 cups chicken broth
1 bay leaf
1 pound peeled medium shrimp
6 cups hot cooked rice

Cook sausage in large heavy saucepan over medium-high heat 4 to 5 minutes or until brown. Remove sausage; set aside. Drain fat.
Combine oil and flour in 2-cup glass measure. Microwave on HIGH 6 to 9 minutes; stirring after 5 minutes with small wire whisk. Continue to cook at 30 second intervals, stirring after each interval until roux is dark red-brown. Pour roux into heavy saucepan; add onions, green peppers, celery, garlic, salt, black pepper, red pepper, thyme and oregano. Cook, stirring, 3 to 4 minutes, or until vegetables are tender. Add broth and bay leaf; bring to a boil. Add reserved sausage; reduce heat and simmer 30 minutes. Add shrimp; simmer 10 minutes. Remove bay leaf. Spoon gumbo into serving bowls; top each with 1/2 cup rice. Makes 8-10 servings.

2/3 Cup oil
2/3 Cup flour
2 onions, chopped
6 stalks celery, chopped
1 bell pepper, chopped
4 cloves garlic
1 small bunch green onion tops
Cajun seasoning to taste
2 cans beef broth (low salt is best!)
1 pound boudin (or smoked sausage)
1 pound shrimp

In a large glass measure, combine the oil and flour thoroughly. Cook on high 6 minutes, stirring every 2 minutes. Stir and cook 1 minute more or until the roux is the color of a Hershey bar. Add the onion, celery, and bell pepper to the roux. Stir and then microwave on high 3 minutes. Add the garlic and green onion tops. Stir and cook 2 minutes. Be very, very careful! This roux is hotter than you could imagine. Do NOT let it get on you!

Put the mixture on a gumbo pot on the stove. Add plenty of Cajun seasoning, the broth and the sausage. Stir and cook down on low heat for at least 30 minutes, longer if you can wait. Add the shrimp. It's ready when the shrimp turn pink, about 5 minutes. Serve over rice.

3 to 4 pounds peeled raw shrimp
1 (28-ounce) can tomatoes, chopped
1/2 (10-ounce) bag frozen green pepper, chopped
1 (12-ounce) bag frozen chopped onion
1 pound frozen cut okra
2/3 cup vegetable oil
3 quarts water
1 stick butter or margarine
1/4 teaspoon crushed red pepper
1 teaspoon Tabasco hot sauce
1/2 teaspoon black pepper
1/2 teaspoon ground bay leaves
1 teaspoon chopped garlic
2 teaspoon salt
3/4 cup flour

In big, heavy pot, melt butter; add okra and cook on medium heat for 15 or 20 minutes---stirring often. In another big iron pot or skillet, heat and stir oil and flour to make a dark brown roux. Add slightly thawed vegetables. Add a cup of hot water slowly to the roux, stirring until smooth. Now combine the two mixtures into the larger pot.

Add shrimp, tomatoes, water, garlic and seasonings and bring to a boil, then lower heat and simmer about 30 minutes. Serve in bowls over fluffy rice. Try a side dish of potato salad and serve iced tea. Makes 12 to 15 bowls.

Although we normally use fresh vegetables, using frozen chopped vegetables in this GUMBO will not sacrifice it's family-favorite flavor.

1 pound fresh shrimp. peeled and deveined
1 quart water
2 quarts chicken stock
1-1/2 pounds fresh sliced okra (frozen will suffice)
1/2 cup oil
1/2 cup flour
1 large green bell pepper chopped
1 medium onion, chopped
1 cup chopped celery
2 cloves garlic minced
1 (16-ounce) can whole tomatoes
1 bay leaf
1 teaspoon thyme
1 teaspoon basil
1 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon filé powder

Sauté okra in a skillet with about 2 tablespoons of oil until tender. Set aside. In a large Dutch oven, combine 1/2 cup oil and 1/2 cup flour and stir together over medium heat until mixture becomes a dark roux.

Add onions, celery, bell pepper, minced garlic and sauté' until vegetables are tender, stirring constantly. Mix in sautéed okra, tomatoes which have been hand crushed with juice, chicken stock, water, bay leaf, thyme, basil, peppers, salt, and bring to a boil. Reduce heat and simmer with the pot loosely covered for about 90 minutes, stirring on occasion. Mixture will thicken.

Add shrimp and cook only long enough for the shrimp to turn pink and opaque ( a matter of minutes). Remove from heat and stir in filé powder. Do not reboil. Ladle over steaming hot white rice.

2 large turkey legs
1 large bell pepper, chopped
3 quarts water
2 pounds sliced okra
1/2 cup oil
1/2 cup flour
2 cloves garlic
1(16-ounce) can tomatoes
1 to 2 teaspoons salt (to taste)
1 bay leaf
2 stalks celery
1 teaspoon each: cayenne, thyme, basil, black pepper
1 bunch green onions, chopped
2 chicken bouillon cubes
1 yellow onion, chopped

Boil or pressure-cook the turkey, water, bouillon cubes until tender. Remove turkey legs from stock and allow to cool; remove meat from bones, chop, set aside. Break the bones and add back to stock, with skin, gristle, etc. Put on back burner to simmer. Meanwhile, sauté okra in 1/4 oil in a heavy pot until all ropiness is gone (about 1 hour). Combine remaining oil and flour in an iron skillet and cook over medium heat, stirring constantly until flour is chocolate brown (be careful not to burn it). Add onions, celery, garlic and bell pepper to the roux and sauté until tender. Add roux-vegetables mixture to the okra, add tomatoes, meat, strained turkey stock, bay leaf, cayenne, black pepper and thyme; simmer, partially covered for half hour. Add basil and salt, simmer another 10 minutes. Serve over long-grain white rice.

2 pounds greens (collard, mustard or turnip), washed, stemmed
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup flour
2 cups finely chopped onions
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1 (16-ounce) can plum tomatoes, drained, coarsely chopped
3 bay leaves
1/4 cup hot sauce
1 teaspoon filé powder
Cayenne pepper, to taste
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried oregano
1/2 teaspoon basil
1/4 cup chopped parsley
3 garlic cloves, chopped
6 cups vegetable stock
Salt and freshly ground black pepper, to taste
1 (10-ounce) package frozen okra
1 (16-ounce) can kidney beans, drained, rinsed
2 cups cooked white rice, warm

In a medium saucepan add greens and enough water to cover. Bring to a boil and cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside.

In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together and cook, stirring constantly, until the roux is a dark reddish brown, about 20 minutes. Remove from heat and set aside. In a large soup pot heat 2 tablespoons oil and sauté onions, green pepper, celery and tomatoes for about 10 minutes or until vegetables are wilted. Add hot sauce, filé powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more. Then whisk in roux, stock and reserved greens cooking water, bring to a boil, add salt and pepper, reduce heat and simmer for 15 minutes. Add okra, kidney beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice. Yield: 4 servings

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