For The Roux

Making the Gumbo:

1. Chop all of the vegetables and set aside.

2. Devein the shrimp, rinse the shells and place in a large saucepan with about 3 cups of water. Bring to boil then lower the heat and simmer for about 20 minutes or so. Strain the liquid and reserve. Discard the shells.

3. Rinse the Crab Claws or Crabmeat whichever you are using and place in the refrigerator until needed.

4. Cut into bite-size pieces the chicken, stew beef and ham steak. Lightly flour.

5. In a large and heavy fry pan, fast fry to brown each kind of meat, setting aside until all have been browned.

6. Cut the links into 1/2" thick slices and cook until lightly browned. Set aside with the other meat.

I am very fortunate to be able to use a very large Roaster to make my Gumbo. It has been handed down to me from my Grandmother Chesia. It must be 80 to 90 years old. It is truly a fine piece of cookware. It knows how to make the food good.

7. Upon completion of browning the meat and links, pour off all but 1/4 cup of the oil. Raise the heat to high. When oil is very hot, gradually sprinkle the flour over the hot oil. Reduce heat to medium-low and cook stirring with a wooden spoon. Stir constantly. Cook until the flour mixture is a nutty brown color. This take me about 45 to 55 minutes. You just have to stand there and stir. The roux MUST NOT burn.

8. In your large pot sauté the onion, celery, bell pepper and garlic in a little oil stirring often until they are softened. This should take another 5-7 minutes.

9. Now add the chicken broth and liquid from the shrimp shells.

10. Stir in all of the seasonings.

11. Add the meat and links, reduce the heat to low and simmer with the pot partially covered. Cook until the meat is very tender probably about 1 1/2 hours or longer. Slower the better.

12. Skim any fat off the surface of the broth mixture. Now add the shrimp that have been left whole or cut in half or thirds, whichever you prefer.

13. Add the crab and simmer for about 1/2 hour or longer uncovered.

14. When the shrimp and crab are heat through, taste and adjust your seasoning.

15. Allow the Gumbo to cool for about 5 minutes and sprinkle a very small amount of file powder (about 1 to 1 1/2 teaspoons) over the top and gently stir in.