THE DISH: Marilyn’s Creole Gumbo

THE BACKSTORY: According to Hill: “The history behind gumbo – as with most traditional soul food – is that of turning other people’s scraps into your delicacy. It’s about overcoming obstacles and ending up with something delicious. My mother is from South Carolina and she knows how to cook traditional southern cuisine. However, she lived in San Francisco for many years, so she puts a healthy twist on everything she does.  Her gumbo is the perfect combo of tradition (it tastes great!) and healthy preparation…which makes you feel great.”

(Serves 12 or more)

Ingredients:

4 tbsp butter

4 tbsp flour

3 large onions, chopped

2 green or red peppers, chopped

6 scallions with green leaves, chopped

4 cloves garlic, minced

1 cup celery, chopped

4 package frozen okra, sliced

4 large tomatoes, diced (or 1 32 oz can)

1 chicken, cut up

1 lb beef, diced small

1/2 lb ham, diced

2 large sausages, sliced (I use Andouille, but any sausage you like is fine)

4 strips crisp bacon

4 lbs frozen shrimp

1 lb frozen crab

4 dozen (or 2 jars) oysters

1/4 cup parsley, chopped

2 bay leaves

1 tsp thyme

2 tbsp worcestershire sauce

1 tsp freshly ground black pepper

salt to taste

water or broth to cover 2 to 6 quarts

dash of gumbo file’

Method:

1. Make a dark brown roux with melted butter and flour.

2. Add the vegetables (except okra and tomatoes) to the roux adding butter as needed.

3. Cook until vegetables are transparent, not brown.

4. Add okra and cook until no longer gummy.

5. Add all meats, tomatoes and spices, cover with water or broth, and cook over low heat for at least 1 1/2 hours.

6. Add crab, oysters and shrimp and cook for 1/2 hour. Adjust salt.

7. Add 1 tsp gumbo file after the heat is turned off.

Serve with steamed rice and corn bread.

Notes from Hill’s Mom, Marilyn:

This recipe is flexible – so, make omissions or substitutions to suit your taste. I often leave out the oysters and okra since some don’t care for these items.