Gumbo
Creole-Style Shrimp and Sausage Gumbo
Chicken or wild game can be used instead of the shrimp.

1/2 pound smoked bacon
          vegetable oil (if needed)
1/2 cup all-purpose flour
2 medium onions, chopped fine
8 medium green onions, sliced thin
6 medium cloves garlic, minced
1 medium red bell pepper, chopped
2 medium ribs celery, chopped fine
2 cups chicken broth
1 teaspoon dried thyme
1 teaspoon table salt
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3/4 pound smoked andouille sausage,
      sliced 1/4-inch thick
3/4 pound smoked ham,
      cut into 1/4-inch cubes
Ground black pepper
Tabasco sauce to taste
2 pounds small shrimp (51 to 60 count), shelled and deveined
1/2 cup minced fresh parsley leaves

Making the Roux
Chop bacon into 1/2-inch pieces and place in the bottom of a large heavy pot -- a cast iron Dutch oven works great. Fry bacon until fat is rendered leaving crispy bits of bacon.  Remove bacon and reserve. Measure bacon fat leaving about 1/2 cup in pot.  Add vegetable oil if not enough fat was left to make 1/2 cup.  Gradually add flour to hot fat and stir constantly over low heat using a flat bottomed wooden spoon.  Continue stirring constantly, reaching into corners of pot, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)  

Add onions, garlic, scallions, red pepper and celery.  Stir and cook until vegetables are softened, about 8-10 minutes.  Add 1/2 cup broth stirring vigorously. Stir in remaining broth and increase heat to high; bring to boil.  Add thyme, salt, cayenne pepper, tomato paste, Worcestershire sauce, sausage reserved bacon bits and ham.  Simmer for 10-20 minutes.

Taste Gumbo and adjust flavors with Tabasco, black pepper and salt.  Add shrimp and cook until pink and tender, about 5 minutes. Remove from heat, stir in parsley and serve, (traditionally gumbo is served over white rice).