De L'epee Festival Seafood Gumbo

1 6 to 8 pound picnic ham with bone
peels and tails from the shrimps you will be using
6 quarts water
2 -1/2 cups medium dark roux
3 cups (1 1/4 pound)onions, diced 1/4" pieces
3 cups (1/2 head) celery, chopped with leaves
3 cups (1 1/2 pound)bell peppers, diced 1/4" pieces
1/2 cup tomato paste
1/2 cup fresh minced garlic
2 teaspoons whole thyme leaves
2 teaspoons dried oregano
1 tablespoon dried basil
1 tablespoon ground black pepper
4 whole bay leaves
2-3 teaspoons ground cayenne pepper
1 tablespoon kitchen bouquet
2 cups crushed tomato pieces
1-1/2 pounds catfish fillets, no bellies or bones
6 gumbo crabs, cracked, cleaned and split into 8
OR 2 pounds crab claw meat with liquid
1 tablespoon gumbo file'
1 quart oysters with liquid
3 pounds fresh shrimp*, peeled and deveined (31 - 35 count)
2 gallons cooked long grain rice, preferably cooked with chicken stock
salt to taste, but not until after the seafood is added, it has a lot from the ingredients

Two nights before, prepare the ham stock. Simmer the ham bone, seafood peels/shells and water in an 8 quart crockpot on low overnight. Strain, shred the meat into bite size pieces and return meat to the stock. Chill until ready to use.

The day before serving, prepare the gumbo base. Use a braiser or 20 quart stock pot and whisk the roux. It takes 3-5 minutes over high heat, but if you have never made roux, use medium heat and take 20 minutes. NEVER USE A SCORCHED ROUX; it will ruin the entire dish. If you burn it start over. Once the roux is a warm beautiful golden brown, add the onions, celery, bell pepper, tomato paste and garlic to the roux and simmer stirring over medium low heat until all vegetables are very limp, about 30 minutes.

Add remaining ingredients including the stock (except gumbo filé, oysters and shrimp, and rice) to the gumbo base; simmer over low heat for 45 minutes. Break up pieces of catfish (in the gumbo) with a chef's spoon. Allow gumbo to cool for 30 minutes, cover and place overnight in the refrigerator. To cook and serve the gumbo the same day, add an additional 20 to 30 minutes of covered simmering time before adding the seafood to marry the flavors.

When ready to serve, bring gumbo to low boil; remove a cup of the liquid and mix with the filé gumbo. Make a paste and add to the gumbo, whisk in completely. Add oysters and shrimp, curl the oysters and turn shrimp pink (3 - 5 minutes) and serve over a scoop of 2/3 cup cooked rice.

Serve with additional gumbo filé and hot sauce on the table. There is no extra salt specified in the recipe. Oysters and crab can be very salty, so don't add salt until you adjust the seasonings just before serving. * If frozen shrimp are used, get the smaller, 70 - 90 count shrimp, this lessens the taste difference between fresh and frozen.

Soup Base:
3 pounds lean beef stew meat
PLUS any beef bones available
2 quarts water (may use 1 cup red wine)
2 28-ounces cans diced or stewed tomatoes in juice
3 beef bouillon cubes
OR 1 1/2 tablespoons soy sauce
1 pound onion, chopped
1/4 cup tablespoon dried parsley
2 tablespoons Italian seasoning (garlic free, such as "Tone's")
2 1/2 teaspoon salt, optional
1/2 tablespoon ground thyme
1 teaspoon pepper

Finish:
1/3 soup base
3 1/2 cups water (may use 1/2 cup red wine)
1 medium zucchini, thinly sliced
2 cups (1/2 pound) cabbage, finely slivered
2 cups (1 can 16-ounces) cooked garbanzo beans OR red kidney beans, drained
1/2 pound green beans, short cuts, not frenched
1 cup uncooked small elbow or shell macaroni
1 clove garlic, peeled and crushed, or to taste OPTIONAL
1/4 cup parmesan cheese, grated, for garnish OPTIONAL

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme, and pepper. Cover and cook on low 7-9 hrs. or until meat is tender.
Remove bones, divide into three parts. Each part will be about 2 to 2 1/2 quarts. Freeze two parts in containers or multiple half gallon zipper freezer bags.
To use the frozen ones, thaw overnight in refrigerator and finish on top of the stove over medium heat OR place in crockpot on low with water indicated for 7 hours, then finish as if just made.

To finish, add water, zucchini, cabbage, beans, macaroni and optional garlic. In crockpot, cook on high, covered, about 30-45 minutes or until the pasta and vegetables are tender. On stove top, simmer covered about 30 minutes or until the pasta and vegetables are tender. Sprinkle individual servings with Parmesan cheese for garnish, or pass cheeseat the table, if desired.

1/3 cup oil, butter or vegetable margarine
3 1/2 pounds chopped onions, (purchase 4 1/4 pounds raw)
OR may substitute or add finely diced celery with leaf
3 tablespoons garlic, minced OPTIONAL
5 tablespoons basil
20 tablets (about 2 cups) bouillon powder, vegetable or chicken
1 gallon water
10 pounds 8 oz zucchini, unpeeled, grated OR other summer squash
OR spinach or chopped broccoli
3 quarts low-fat milk
2 cups nonfat dry milk powder
1 cup parsley, flat preferred, leaf only chopped
1/4 cup salt-reduced soy sauce
2 tablespoons Worcestershire sauce
1 1/4 teaspoons nutmeg
3/4 teaspoons white pepper
1 teaspoon ground red pepper OR tabasco
22-24 ounces oyster crackers or goldfish crackers for garnish

In a large, heavy pot, heat oil or fat. Add onions or celery, cover and cook over medium heat for 10 minutes. Stir often. Add garlic if used, basil and bouillon. Cook for 5 minutes more. Add water and bring soup to a boil. Add zucchini, bring to a boil again, lower to simmer and cook, partly covered, for 15 minutes.
In a blender or food processor, purée vegetable mix until smooth. Return mixture to pot.
Add low-fat milk, powdered milk, parsley, soy sauce, Worcestershire, nutmeg, pepper and tabasco. Heat until hot.
Garnish each bowl with a sprinkle of goldfish or oyster crackers if desired.

1/3 cup oil, butter or vegetable margarine
1 pound 4 oz onions, chopped
5 tablespoons garlic, minced
3 pounds red cabbage, shredded
1 pounds 8 oz bell pepper, chopped
5 poundss canned tomatoes, diced, packed in juice
5 teaspoons caraway seed
1/4 cup sugar
1 cup lemon juice
2 gallons rich beef stock with beef shreds
OR 2 gallons beef bouillon made with salt-free beef bouillon powder
2 tablespoons salt-reduced soy sauce
pepper to taste
3 pounds beets, canned, shoe-string, including juice
50 small whole boiled potatoes (one per bowl)
1 1/2 to 2 cups plain low-fat yogurt or sour cream for garnish

In a heavy 16 quart or larger pot, heat oil or fat. Add onions, cover and cook over medium heat, stirring often, until soft. Add garlic and cook 2 minutes more.
Add remaining ingredients except beets. Bring to a boil, reduce heat and simmer covered for 45 minutes.
Add beets and adjust the seasonings.
To serve, place a boiled potato in the bowl, ladle on the soup, garnish each bowl with a rounded teaspoon of yogurt or sour cream.
Nutrient Analysis Per Serving: (Portion size 1 cup) Calories 48, Protein 1 g, Fat 2 g, Carbohydrate 8 g, Sodium 195 mg