4 - 6 servings

3 slices Bacon
4 Onions, chopped fine
4 Garlic cloves, finely minced
2 Bay leaves
2 Tbs Finely minced green pepper
1 tsp Finely chopped fresh thyme or 1/2 tsp dried
1 1/2 tsp Sugar
Salt and freshly ground black pepper to taste
2 lb Fresh okra, cut in 1/2-inch lengths
2 Tbs Oil
1 Large ham bone, halved or quartered
1/2 lb Chicken wings
1 lb Boneless veal stew meat, cut in 1-inch cubes
1/3 cup Chopped fresh parsley
4 Ripe tomatoes, peeled and cored
1/2 tsp Tabasco sauce
1/4 cup Worcestershire sauce
Juice from 1/2 lemon
3 lbs Raw Shrimp, peeled and deveined
2 lbs Crab meat
2 cups Oysters in oyster liquor
1 tsp File powder
Freshly cooked rice

1. Cut the bacon pieces in half and put in a large soup kettle. Place over low heat and cook bacon until it gives up it's fat. Then remove, drain on paper towels, and set aside.

2. Add the onions to the bacon drippings in the kettle and cook over moderate heat until golden brown, stirring all the while. Add garlic, bay leaves, green pepper, thyme, sugar, salt, and pepper. Cook slowly until green pepper is wilted. Add cut okra to the kettle and cook, constantly stirring, for 5 minutes.

3. Heat the oil in a large skillet and add the ham bone, chicken wings, and veal cubes. Cook over medium heat, stirring to brown meats on all sides. Pour off any excess fat and add the meats and bones to the kettle.

4. Pour a cup of water into the skillet and use a wooden spoon to loosen all the brown particles that cling to the bottom and sides. Mix and pour this into the kettle. Add the parsley, tomatoes, Tabasco, Worcestershire sauce, and lemon juice. Add the Shrimp, Crab, Oysters (with the liquid they were frozen in), and reserved bacon. Add enough water to cover all ingredients, bring the gumbo to a boil, and turn off the heat. Stir in the file powder and stir to mix, but do not boil again. To serve, spoon a mound of cooked rice into the middle of each soup plate, then ladle the gumbo on or around the rice.