Active Time

　　1 1/4 hr

　　Total Time

　　2 1/4 hr

　　

Ingredients

Makes 8 (main course) servings

　　1/2 pound bacon, chopped

　　About 1/2 cup vegetable oil

　　3/4 cup all-purpose flour

　　2 celery ribs, chopped

　　1 medium green bell pepper, chopped

　　1 medium onion, chopped

　　5 garlic cloves, finely chopped

　　2 1/2 quarts fish or chicken stock (or a combination)

　　1 (14-ounce) can whole tomatoes in juice, drained and chopped

　　1 pound frozen cut okra (not thawed)

　　1 teaspoon chopped thyme

　　1 Turkish or 1/2 California bay leaf

　　1 rounded teaspoon cayenne

　　1/2 cup chopped flat-leaf parsley

　　1/2 cup chopped scallions

　　1 1/2 pound medium shrimp in shell, peeled and deveined

　　2 dozen shucked oysters with their liquor, oysters picked over for shell fragments

　　1/2 pound lump crabmeat, picked over

　　Accompaniments: rice; gumbo filé powder

　　N/A gumbo filé

　　N/A powder

　　

Step 1

Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.

　　

Step 2

Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.

　　

Step 3

Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.

　　

Step 4

Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.

　　

Step 5

Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.

　　

Step 6

Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.

　　Cook's note:

　　We like Uncle Bill's Creole Filé (225-388-0893). Allow each person to add their own filé (if using) just before eating. If reheating with filé, do not boil or filé will make gumbo stringy.