MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Creole Gumbo
 Categories: Seafood, Beef, Poultry, Pork, Vegetbles
      Yield: 6 servings
 
      1 lb Medium head-on shrimp
      4    Hard crabs; cleaned, split
           - in two
    1/2 lb Smoked sausage, diced
    1/2 lb Hot sausage; diced
    1/2 lb Beef brisket or lean veal
           - stew meat
    1/2 lb Chicken gizzards
    1/2 c  Oil
    1/2 c  Flour
      1 lg Onion; chopped
      6    Chicken wings; split
    1/2 lb Smoked ham; diced
      2 ts Paprika
      3 cl Garlic; minced
      1 ts Dried thyme
      3    Bay leaves
      1 ts Salt
     24    Shucked oysters;
           - with liquor
      1 tb File powder
    1/2 c  Parsley; chopped
 
  Peel and devein shrimp. Place heads and shells in
  stockpot with 12 cups water, and simmer over low heat
  until needed.
  
  In a 6-quart stockpot, combine crabs, sausages, beef or
  stew meat and gizzards; cook, stirring occasionally to
  prevent scorching, over low flame for 30 minutes.
  
  In a heavy-bottomed saute pan, whisk oil and flour
  together over low to moderate heat, and cook, whisking
  constantly until golden brown, about 20 minutes. Add
  onions, and cook, stirring, until soft. Pour mixture
  into pot with meats, and stir gently until well
  combined. Strain shrimp stock. Add to pot with enough
  water to make 14 cups liquid. Bring to a boil. Add
  chicken wings, smoked ham, paprika, garlic, thyme, bay
  leaves and salt, and simmer 30 minutes. Add peeled
  shrimp, and simmer 10 minutes. Add oysters, and turn off
  heat. Stir in file.
  
  Serve over rice, and garnish with fresh parsley.
  
  Recipe from: Leah Chase
  
  Adapted by: Matt Lee and Ted Lee
  
  ECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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