Cajun-Style Gumbo

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

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