Instructions: The following information comes from an old book compiled by a group in Baton Rouge , Louisiana. They had this to say regarding their states Original Creation :

"Gumbo is a cherished possession of South Louisiana kitchens, and the word gumbo comes from the Congo quin-gumbo which means okra. It may be made with okra, or with file as a thickening agent. File is the powdered sassafras leaf made long ago by the Choctaw Indians. Whereas okra is cooked with the gumbo, file is added AFTER the gumbo is removed from the heat. Never add file while gumbo is cooking because boiling after the file is added tends to make the gumbo stringy and unfit for use.

Gumbo is a wonderful means of using leftovers : bits of ham or a ham bone, turkey, duck, or chicken carcass, sausage, seafoods or bacon.

When using a carcass or a hambone , boil first and remove all the meat from the bones. Set aside to be placed back in the gumbo later. Strain the stock and use in the gumbo.

Gumbo is subject to infinite variations; all these ingredients are interchangeable in the following recipes. the thickness of the gumbo depends on the amount of water or stock added.. Gumbo is best served over mounds of hot rice in a large soup bowl .

Basic Gumbo File

3 quarts water
1 medium onion...quartered
3 cloves garlic
1/2 green bell pepper
3 TBS oil or bacon drippings
3 TBS plain flour
1 1/2 tsp salt
1/4 tsp black pepper...or to taste
1/2 pint or more fresh or canned oysters 2/3 pound of more shrimp
1 tsp file powder

Let vegetables simmer in water until they fal apart. Mash on plate discarding pepper skin. Return pulp to water. Make dark roux of oil and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook 15 minutes, then add oysters and simmer 5 minutes more. File should be added after gumbo is removed from the heat, just before serving. Allow to stand 5 minutes after stirring in file. Note...the roux should be thicker for an oyster gumbo than for one without because of the water exuded by oysters.

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