Creole Gumbo

Yields:	8 servings
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3	each	bacon slices
4	large	onions	finely chopped
4	each	garlic cloves	finely chopped
2	each	bay leaves
2	tablespoons	green bell pepper	finely minced
1	teaspoon	thyme	fresh, finely chopped, or 1/2 teaspoon dried
1 1/2	teaspoons	sugar
1	x	salt
1	x	black pepper	freshly grounded
2	pounds	okra	cut in 1/2 inch length
2	tablespoons	vegetable oil
1	large	ham bone	halved or quartered
1/2	pound	chicken wings
1	pound	veal	boneless, stew meat, cut in 1 inch cubes
1/3	cup	parsley leaves	fresh, chopped
4	each	tomatoes	ripe, peeled, cored
1/2	teaspoon	red hot pepper sauce (eg. Tabasco)
1/4	cup	worcestershire sauce
1	x	lemon juice	1/2 lemon
2	pounds	shrimp	fresh raw, shelled,, deveined
2	pounds	crab meat
2	cups	oysters	fresh, with liquor
1	teaspoon	file' powder
1	x	rice, cooked

Cut the bacon pieces in half and put in a large soup kettle.

Place over low heat and cook bacon until it gives up it's fat, then remove, drain on paper towels and set aside.

Add the onions to the bacon drippings in the kettle and cook over moderate heat until golden brown, stirring all the while.

Add garlic, bay leaves, green pepper, thyme, sugar, salt and pepper and cook slowly until green pepper is wilted.

Add cut okra to the kettle and cook for 5 minutes, stirring.

Heat the oil in a large skillet and add the ham bone, chicken wings and veal cubes and cook over medium heat, stirring to brown meats on all sides.

Pour off any excess fat and add the meats and bones to the kettle.

Pour a cup of water into the skillet and use a wooden spoon to loosen all the brown particles that cling to the bottom and sides.

Mix and pour this into the kettle.

Add the parsley, tomatoes, tabasco and worcestershire sauces and lemon juice.

Add the shrimp, crab, oysters (with their liquid) and reserved bacon.

Add enough water to cover all ingredients, bring the gumbo to a boil and turn off the heat.

Stir in the file powder and stir to mix but do not boil again.

To serve, spoon a mound of cooked rice into the middle of each soup plate, then ladle the gumbo around the rice.

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This was one of the best things that I have ever cooked and eaten..It's SO easy and extremely good...

Reviewed by ObsoletePurity