Mrs. Soulé's Seafood Gumbo by Edith Menard. Holly Beach, La.

Classic seafood gumbo built on a dark roux with bacon grease and oil, cooked with chopped vegetables, then simmered with water and gumbo filé for deep, rich flavor.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In an iron skillet make a roux with oil and sifted flour, stirring constantly over medium heat with a wooden spoon until dark, chocolate brown.

Step 2

At this stage add the vegetables, stirring well, and cover skillet with an iron top. Stir frequently until vegetables are clear.

Step 3

Transfer to a large gumbo pot and stir in cold water at very low heat. Then add hot water, stir, and bring to a boil.

Step 4

Reduce heat to simmer. Add gumbo filé. Do not stir in filé, but take the spoon and dab it onto the surface so that it settles down into the gumbo. Stir around sides of gumbo pot to keep filé in the middle.

Step 5

Simmer for 40 minutes. Stir in salt to taste; add red pepper and turn off heat until 30 minutes before serving.

Step 6

Meanwhile, peel, devein, and thoroughly wash shrimp. Carefully wash the crab meat and the oysters, individually.

Step 7

Bring gumbo to a boil, reduce heat to a simmer, add the shrimp and crab meat, and cook 5 minutes. Stir in oysters. Immediately turn off heat, cover pot, and let stand for 10 minutes.

Step 8

Serve in gumbo bowls over rice. Add a small pinch of gumbo filé, a squirt or 2 of Bird's Eye Pepper Sauce, and salt to taste to each bowl. Serve with French bread, mustard greens, and navy beans.