EAST TEXAS GUMBO

large cast iron dutch oven with heavy lid,
1/2 pound streaky bacon diced into the pan on low heat
meanwhile chop some bell pepper, a largish onion,celery and garlic, add the
mirepoix to the pan
remove the cooked bacon and mirepoix to a paper towel and reserve.
using the bacon fat(PORK FAT RULES!) prep a roux using 1 cup plain white flour,
stir and cook at low heat to a light brown color and smell is
nutty...gradually add 10 cups hot water to make a thin paste with NO
LUMPS-don't rush this phase,

re-add the bacon and mirepoix,
add a 16 oz can of chopped tomatos,
a pound or more of sliced okra
combine with a dash of tobasco-
a pinch of cayenne
1 or 2 chopped fresh hot pepper to taste
a hefty pinch of nutmeg (keeps em guessing!)
1 tbs worchester sauce
4 ozs tomato paste
1 bay leaf
1 cup chopped scallion(half in the pot 1/2 reserved)
1 tbs of file(ground sassasfras flowers and leaves)
salt and pepper to taste
add 1 pound of chopped gator loin
simmer on low for 1 hour add water if needed

(next in a seperate pot, prepare two cups of rice and 4 cups h2o and
pinch of salt)cover and let simmer on low heat without burning

to the gumbo mix, add muskrat or nutria if you can get it, substitute with
chopped duck or chicken breasts cook for another 30
minute over low heat
add crayfish and shrimp with heads on last 10 minutes and

stir in at the last minute after you turn off the heat 

2 pounds of lump crab meat

into a large soup bowl fill a ramekin(CUP) with the rice and gently
turnout into the soup bowl, gently ladle the gumbo into the bowl and garnish
with the chopped scalion and a dash of paperika/cayenne blend.

serve with cold beer, tex-mex cornbread and homemade coleslaw

Kindest Regards - Harriet