Home › The World's Kitchen › Gumbo, Creole

Gumbo, Creole

Cut into small squares one green pepper, one medium white onion, two leeks, one ounce lean raw ham and two ounces lean raw veal. Place all in a saucepan on the fire with half ounce melted butter; stir well and let cook for six minutes. Moisten with three quarts hot water. Season with two teaspoons salt, cover the pan and let slowly boil for twenty-five minutes. Skim the fat from the surface of the broth, add one tablespoon raw rice, cover the pan again and boil for twenty minutes. Then add twelve sound, good-sized, fresh, neatly trimmed okras, cut into pieces quarter of an inch thick, and two medium peeled red tomatoes cut into eight equal pieces each. Cover the pan and boil for thirty minutes longer. Skim off the fat, pour into a hot soup tureen and serve.