-
1
Fill a 5 gallon gumbo pot half full with water.
-
2
Heat water, but don't boil.
-
3
Add salt and pepper to taste.
-
4
Salt and pepper chicken and fry in a small amount of oil.
-
5
With fresh oil, fry half of the hot Italian sausage.
-
6
Do the same for half of smoked sausage.
-
7
(Save the other half of the sausage to be added to the gumbo later.)
-
8
Save the oil in separate containers.
-
9
It may be used later to add flavor to the gumbo.
-
10
Pour a little of the chicken oil in your pot (not too much or it will be greasy).
-
11
Add the veal, beef, ham, beef franks and sausage.
-
12
Clean the crabs.
-
13
Break them in half.
-
14
Pull off the claws.
-
15
Put the claws in the pot.
-
16
Then lightly fry, almost saute, half of the crabs.
-
17
Put the other half in the pot.
-
18
(Tomato paste is optional.
-
19
Traditionally it is not used.
-
20
Add after crabs.)
-
21
Let simmer for an hour to let flavors blend.
-
22
Add more water if needed.
-
23
Meat should float in water as in a soup.
-
24
Add shrimp.
-
25
Let cook for another half hour.
-
26
Add oysters 10 minutes before serving.
-
27
Add file immediately before serving, unless you plan to save some of the gumbo for later.
-
28
If so, let everyone sprinkle the file in his or her bowl.
-
29
Serve over rice with a mustard style mashed potato salad as a side dish.
