I believe that human morality, rather than flagrant sin, is the greatest obstacle to the gospel today. If you ask the average law-abiding person why he expects to go to heaven, the answer will be some form of “because I’ve been good.” The rich young ruler (see Matthew 19:16-20), the prodigal son’s older brother (see Luke 15:28-30), and the Pharisee praying in the temple (see Luke 18:9-12) all had this in common: They were confident of their own goodness. Their attitude is replicated throughout our society. And the more religious a person is, the more difficult it is for that person to realize his or her need for the righteousness of Jesus Christ.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		January 199	1	servings

INGREDIENTS

6		Live small hard-shelled crabs or 1/2; picked over
		; pound lump crabmeat
1/4	c	Vegetables shortening
2		Rounded tablespoons all-purpose flour
1/4	c	Chopped onion
1	lb	Okra; rinsed, trimmed,
		; and sliced thin
1/2	c	Chopped ham
		A; (14- to 16-ounce)
		; can tomatoes
		; including the juice
2	tb	Finely chopped green bell pepper
2		Garlic cloves; minced and mashed
		; to a paste with 1/2
		; teaspoon salt
1		Bay leaf
6		Parsley sprigs
1		Thyme sprig
2	tb	Chopped celery leaves
3/4	lb	Medium shrimp; shelled
		Cayenne to taste
1	tb	File powder; (available at some
		; specialty foods
		; shops)

INSTRUCTIONS

In a kettle blanch the crabs in boiling water for 2 minutes, drain them,
and let them cool until they can be handled. Discard the top shells, the
aprons, the gills, the sand sacs, and the mouths and reserve the crabs.
In a heavy skillet, preferably cast-iron, melt the shortening over
moderately low heat, add the flour, and cook the roux, stirring constantly,
for 30 minutes, or until it is the color of cocoa. Stir in the onion and
cook the mixture, stirring, until the onion begins to brown. Add the okra
and cook the mixture over moderate heat, stirring frequently, until the
okra is golden. In a kettle bring 8 cups water to a boil, add the roux
mixture, the ham, the tomatoes with the juice, the bell pepper, the garlic
paste, the bay leaf, the parsley, the thyme, and the celery leaves, and
simmer the mixture, stirring occasionally, for 50 minutes. Stir in the
reserved crabs and simmer the gumbo for 5 minutes. Stir in the shrimp and
the lump crabmeat, if used, simmer the gumbo for 5 minutes, or until the
shrimp are firm, and season it with the cayenne and salt. Discard the bay
leaf and serve the gumbo sprinkled with the file powder.
Makes about 9 cups, serving 6.
Gourmet January 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”