Name: Creole Gumbo
Yield: 8-10 servings
Ingredients: 4 qt. water; ½ lb. Creole hot sausage (cut in bite-size pieces); 6 chicken wings (cut in half); ½ lb. chicken necks (skinned and cut); 4 hard-shell crabs, cleaned; ½ lb. smoked sausage (cut in bite-size pieces); ½ lb. smoked ham (cubed); 1 cup chopped onion; ½ cup vegetable oil; 4 tbsp. flour; 1 lb. shrimp (peeled and deveined); 1 tsp. ground thyme; 24 oysters with their liquid; 3 cloves garlic (chopped fine); ¼ cup chopped parsley; 1 tbsp. filé powder; 1 tbsp. paprika; 1 tsp. salt; ½ lb. chicken gizzards; ½ lb. boneless veal stew meat

Preparation info

8-10
servings

Difficulty
Easy

Appears in

The Dooky Chase Cookbook

By Leah Chase

Published 2023

About

This is a dish that always preceded any festive meal, or Sunday dinner for that matter. Every woman took pride in her gumbo making. I can remember, as a youngster, the care that went into gumbo making—how the crabs and shrimp were cleaned on Saturday and placed overnight in the icebox.

On Sunday morning, we rose early to attend Mass (in those days, Sunday Mass was in the mornings). Once back home, Sunday clothes were taken off and neatly hung up. Hats (as they were a must for women