Cajun-Style Gumbo

Name: Cajun-Style Gumbo
Yield: Yield: 10 or More Servings.
Cuisine: United States
Ingredients: 1 cup finely chopped celery; 1½ cups finely chopped sweet green peppers; 1 cup melted pork lard, or peanut, corn, or vegetable oil; ¾ cup flour; 6 cups Fish Stock; 4 cups peeled, seeded, and coarsely chopped fresh tomatoes (about 2 pounds), or chopped imported canned tomatoes; Filé powder to be added as desired, optional; 1½ pounds fresh, tender young okra, cut crosswise into ¼-inch-thick rounds, or 3 packages (10 ounces each) frozen cut okra, thawed; 3 cups smoked ham pieces (each about 1 inch long and ½ inch wide); ¾ teaspoon garlic powder; Salt to taste, if desired; 2 cups finely chopped onions; 2 teaspoons Freshly ground black pepper; 2 teaspoons Freshly ground white pepper; 1¾ teaspoons cayenne pepper; 10 small or 5 large bay leaves; 1 tablespoon plus 1 teaspoon finely minced garlic

Preparation info

Yield:
10 or More
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

This Cajun-Style Gumbo was prepared in my home some time ago by Paul Prudhomme. The preferred ham for this dish is the specially cured New Orleans version known as tasso, but it is seldom available outside Louisiana. In substituting a store-bought ham, choose one that is not heavily smoked.

Ingredients

1 cup melted pork lard, or peanut, corn, or vegetable oil
¾ cup flour

Americas
United States
Dinner
Spicy

Method

A heavy, black iron skillet is almost essential for the preparation of this dish. It is also strongly recommended that all the ingredients be chopped and assembled before starting to cook. Combine and assemble them in the order in which they will be used so that they may be added without hesitation.
Heat ½