| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soup |
6 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon |
| 2 |
lg |
Onions; chopped |
| 2 |
|
Bell peppers; chopped |
| 3 |
|
Ribs celery; chopped |
| 2 |
lb |
Shrimp |
| 1 |
cn |
(6.5-oz) crab meat |
| 4 |
tb |
Flour |
| 1 |
lb |
Can tomatoes |
| 1 |
cn |
(10-oz) chicken gumbo |
| 2 |
c |
Sliced okra; canned, fresh or frozen |
| 1 |
c |
Chopped ham (up to) |
| 6 |
tb |
Gumbo file; to taste |
INSTRUCTIONS
In large dutch oven, fry bacon crisp and crumble. Add onions and green
pepper and brown slightly in bacon drippings. Blend in flour. Add tomotoes,
gumbo, okra, celery and ham. Fill dutch oven 2/3 full of water and cook on
low heat for 2 hours. Thirty minutes before serving, add shrimp, crab meat
and gumbo file. Blend file into mixture well. Serve over hot rice.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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