3/4 cup bacon fat
3/4 cup flour
2 packages (10 oz. each) frozen chopped okra
1 green bell pepper, chopped
4 stalks celery, chopped
4 green onions, chopped Plus 1 small yellow onion chopped
2 cloves garlic, mashed
8 cups beef stock
1 can (8 oz) tomato paste
2 teaspoons Cajun Spice seasoning
1 teaspoon paprika
1/2 teaspoon pepper
2 teaspoons salt
4 beef bouillon cubes
2-3 quarts cooked chicken and Andouille sausage, in chunks, and or raw peeled shrimp or cubed leftover turkey meat or whatever ya got
Tabasco to taste
FIRST YA MAKE THE ROUX: Melt bacon fat. Add flour, and stir constantly over medium heat until dark brown, like thick rich chocolate, taking care not to burn. This takes 30 minutes. If mixture smells liked burned bacon, throw away and begin again. Lower heat and add okra, green pepper, celery, onions, and garlic. Sauté until onions are soft. Add stock, tomato paste, seasonings, and bouillon cubes. Correct seasonings to taste. Simmer for 2 hours. Add chicken or turkey, Andouille and or crawfish tails or shrimp 15 minutes before serving. Add Tabasco to taste. Freezes well. Yields 5-6 quarts.
NOTE: If ya can't get Andouille sausage, use bite sized pieces of smoked sausage, substitute shrimp for Crawfish tails.
ALSO ABOUT FILE': Serve your Gumbo over a scoope of cooked rice, with file' powder to be added at the table. DO NOT cook the file'