Name: Seafood Gumbo #5
Ingredients: 2 qt Beef stock or canned beef broth; 1 c Smoked ham; chopped; 2 Bay leaves; 2 tb Crushed red pepper; flaked; 1 tb Salt; 1/3 c Bacon drippings; 1/3 c All-purpose flour; 3 tb Vegetable oil; 3 c Okra; frozen, chopped or fresh; 2 lg Onion; chopped; 1 Green bell pepper; cored, seeded; minced; 2 Stalks celery; chopped; 2 Cloves garlic; minced; 1 cn (16-oz) whole tomatoes; 1/4 c Catsup; 1 tb Hot pepper sauce; 1 tb Worcestershire sauce; 1/2 ts Dried thyme; 1 lb Shrimp; 1 lb Crab meat -or-; 6 Hard-shell crabs; cooked and cleaned; 1 bn Scallions; chopped; 12 Oysters; shucked, with liquid; 1 c Cooked rice; plus more for serving; 1 tb Gumbo file

We don’t teach our children to fear a kind grandfather or Santa Claus, do we? Why then would we teach them to fear God? First of all, the comparison of God with grandfathers or Santa Claus is degrading nearly to the point of slander. As [D.A. Carson] notes, “The sentimental view generates a deity with all the awesome holiness of a cuddly toy.” Second, fearing God is not the same as being afraid of God. The person who fears God in the biblical sense is maintaining a humble reverence for His glory, majesty, dominion, and authority. The person who fears God recognizes that He is not only the Giver of all good things, but also the Lord of the universe and the Judge of sinners. He is the One who creates, and He is the One who has the power to destroy. He is the One who rewards, and He is the One who disciplines. Fearing God, in other words, is the sobering recognition that He is not to be trifled with.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Vegetables, Grains		Seafood	8	Servings

INGREDIENTS

2	qt	Beef stock or canned beef broth
1	c	Smoked ham; chopped
2		Bay leaves
2	tb	Crushed red pepper; flaked
1	tb	Salt
1/3	c	Bacon drippings
1/3	c	All-purpose flour
3	tb	Vegetable oil
3	c	Okra; frozen, chopped or fresh
2	lg	Onion; chopped
1		Green bell pepper; cored, seeded; minced
2		Stalks celery; chopped
2		Cloves garlic; minced
1	cn	(16-oz) whole tomatoes
1/4	c	Catsup
1	tb	Hot pepper sauce
1	tb	Worcestershire sauce
1/2	ts	Dried thyme
1	lb	Shrimp
1	lb	Crab meat -or-
6		Hard-shell crabs; cooked and cleaned
1	bn	Scallions; chopped
12		Oysters; shucked, with liquid
1	c	Cooked rice; plus more for serving
1	tb	Gumbo file

INSTRUCTIONS

From:  Wayne Pridgen <pridgen@pond.com>
Date: Thu, 16 May 1996 20:41:44 -465800
Recipe by: Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
1.  Combine the stock, ham, bay leaves, red pepper, and 2 teaspoons of the
salt in a large kettle.  Heat to boiling over high heat.  Reduce the heat
to a simmer, cover, and cook 1 hour.
2.  Meanwhile, make the roux: Heat the bacon drippings in a skillet over a
medium heat.  Stir in the flour until absorbed.  Cook over very low heat,
stirring constantly, until flour is dark brown and the roux smells nutty,
about 25 minutes.  Be careful not to burn the flour or the roux is ruined.
3.  In a separate large skillet, heat the oil over medium heat.  Add the
okra, onions, green peppers, celery, and garlic. Saute until almost tender,
about 10 minutes. Add the tomatoes and cook 5 minutes longer.
4.  Add the sauteed vegetables and the roux to the hot beef stock along
with remaining 1 teaspoon of salt, the catsup, hot pepper sauce,
Worcestershire sauce, and thyme. Reduce the heat to very low and simmer,
covered, 1 hour.
5.  Stir in shrimp, crabmeat, and scallions into the gumbo.  Cook 10
minutes. Add the oysters, rice, and gumbo file and cook 10 minutes. Check
the seasoning and serve over rice.
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