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Classic Creole Gumbo

3/4 cup bacon fat
3/4 cup flour
2 packages (10 oz. each) frozen chopped okra
1 green bell pepper, chopped
4 stalks celery, chopped
4 green onions, chopped
2 cloves garlic, mashed
8 cups chicken or beef stock
1 can (8 oz) tomato paste
2 teaspoons Maison Louisianne Creole Spices
1 teaspoon paprika
1/2 teaspoon pepper
2 teaspoons salt
4 beef bouillon cubes
2-3 quarts cooked chicken or turkey, in chunks, and/or raw peeled shrimp
Tobasco to taste (optional)

Make your Creole Roux:

Melt bacon fat.  Add flour, and stir constantly over medium heat until dark brown, taking care not to burn.  This takes 30 minutes.  If mixture smells liked burned bacon, throw away and begin again.  (See: Creole Roux)

Lower heat and add okra, green pepper, celery, onions, and garlic.  sauté until onions are soft. 

Add stock, tomato paste, seasonings, and bouillon cubes. 

Correct seasonings. 

Simmer for 2 hours. 

Add chicken, turkey, and or shrimp 15 minutes before serving.  Add Tabasco to taste.  F

reezes well.

Yields 5-6 quarts.