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SAX’s NO NAME GUMBO

1-2 lbs shrimp unshelled, heads on preferred.
1-2 lb catfish
1 can lump crab meat, 1 can shredded crab meat.
1-2 small cans of oysters (then dice them)
1 lb of crawdad tail meat
(Any, or all of the above meats – this year had 2lbs catfish, 2lbs shrimp, 1 can crab, 2 can oyster, 1lb crawdad tails.)

Fresh garlic finely minced (3-4 cloves)
Pack of complete celery (stalks with leaves are important)
3 bay leaves
Bacon
Onion
Green Pepper
Tomato sauce
Thyme (powder is ok, or extra finely chopped fresh is better)
Lemon juice (from about a ½ lemon, or just a little more)
Worcestershire sauce (1/4 c.)
Clam juice, 2 bottles
Cayenne pepper powder
Cajun/Creole seasoning (Tony Chachere’s, Konrico, or equiv.)

1. STOCK
• The ends w/ leaves and butt end of the celery stalks (the parts you normally toss out.)
• Shrimp shells and heads (set aside the good meat for later)
• Garlic (freshly minced)
• 1 bay leaf
• Cajun/Creole seasoning - estimate, to taste
• 1 bottle clam juice
• Fill Stock pot with water
Boil this down to about ½ volume then strain & save just the liquid – throw everything else out.

2. ROUX (in a separate deep dish fry pan)
• Fry 6-8 pieces of bacon for the fat, remove the bacon strips, dry & finely chop then set aside Leave the grease in the pan.
• Add shortening to make about a cup to 1.5 cups of total hot liquid fat.

*This time – (12/06) I just used one lb of lard instead of bacon grease/shortening from the two bullets above. No bacon this year. Bottom line for roux – equal volume of hot liquid fat, and flour.

• Gradually add an equal amount of flour to fat on medium-low heat. One table spoon at at time, sprinkle and mix thoroughly before adding the next tablespoon. It’s done when it’s approaching the color of hot cocoa.

3. ROUX Y VEGGIES
• To the roux, add sliced okra, stir and cook over med/low
• Add green pepper finely chopped
• Add thinly sliced celery
• Add thin or tiny onion pieces
• Cook until the veggies are approaching softness
(Add small amounts of stock water as needed to keep it stirrable)

4. MIX
• Mix the roux with veggies into the stock
• Add an 8oz can, and maybe a tad more of tomato sauce
• Add thyme
• Add lemon juice
• Add Worcestershire sauce
• Add finely chopped bacon (if used.)
• Add 1 bottle of clam juice
• Add bay leaves (remove later, before serving)
• Add cayenne (no need to go crazy)
• Add extra Creole or Cajun seasoning to taste.
Let this simmer for 30-45 minutes, tasting and checking to see if you like the consistency. You can always add a little water, or cook a little longer to get rid of extra liquid.

5. Seafood
• Add catfish first (then wait a few minutes, but not long)
• Add crabmeat/oysters
• Add shrimp/crawdads
Only cook and additional 3 minutes or so, test a shrimp for doneness.

Serve in a bowl that has a little mound of rice in the center of it.

Sprinkle on a little gumbo file (FEE’ LAY’ - pure ground sassafras) to the gumbo in each bowl just before serving. This adds a distinct flavor and thickens it.

Hot sauce on the side as a condiment.

Corn bread’s a great side dish.