OKRA INSTEAD OF FILÉ POWDER IS USED TO THICKEN
this classic Creole gumbo, but with that exception, both the ingredients and cooking technique characterize what is undoubtedly the most popular gumbo throughout the Southern Gulf states. The name gumbo derives from the African Congo word for okra (guingumbo), and legend has it that when the French settled Louisiana, it was a certain Madame Langlois who bartered with the local Choctaw Indians for the secret of filé powder (made from the leaves of the sassafras tree), used for medical purposes. With the knowledge of okra and filé powder as thickening agents, gumbo gradually evolved. The roux is what gives the soup its traditional flavor and color; the darker the roux, the toastier the gumbo. But the technique does require patience and careful attention. Roux must be cooked very carefully over low heat to prevent burning. If the roux burns, you have no alternative but to start again.
Makes 6 servings
INGREDIENTS
- 1/2 pound bacon, cut into small pieces
- 1/4 cup all-purpose flour
- 1 pound firm fresh okra, stems removed and pods cut into small rounds (about 5 cups)
- 1 large onion, chopped
- 1/2 medium green bell pepper, seeded and chopped
- 1 large celery rib, chopped
- 2 1/2 cups canned tomatoes, drained
- 2 quarts chicken broth
- 1/4 cup chopped fresh parsley leaves
- 1 teaspoon dried thyme, crumbled
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Tabasco sauce to taste
- 1 pound medium shrimp, peeled and drained
- 1 pound fresh claw crabmeat, picked over for shells and cartilage
- 1 pint small fresh, shucked oysters
- Boiled white rice
INSTRUCTIONS
- In a large, heavy pot, fry the bacon over moderate heat until crisp. Drain on paper towels and set aside.
- Add the flour to the bacon grease, reduce the heat to low, and whisk continuously for about 15 minutes or until the roux is light brown, being careful not to burn it.
- Add the okra to the pot and cook, stirring, until the okra is slightly browned and the roux is dark brown.
- Stir in the chopped onion, bell pepper, and celery. Cover and cook for 3 minutes.
- Add the drained tomatoes, chicken broth, parsley, thyme, bay leaf, salt, pepper, and Tabasco sauce to the pot. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 2 hours, adding water if needed to adjust the thickness of the liquid.
- Add the shrimp, crabmeat, oysters, and reserved bacon to the pot. Stir well and return to a simmer. Cook for about 15 minutes longer.
- Taste and adjust the seasoning with salt, pepper, and Tabasco sauce, if desired.
- Serve the gumbo over boiled white rice in deep soup bowls.
NOTE
- Gumbo is traditionally served with a side of rice.
