NORTH OF NEW ORLEANS GUMBO Serves 6
		INGREDIENTS 3      slices lean bacon, diced      Canola oil 1/4      cup all purpose flour 1      quart homemade chicken stock, clam juice stock, or canned broth, heated until hot 2      cups canned tomatoes 1      garlic clove, minced 2      yellow onions, coarsely chopped 4      celery ribs with leaves, coarsely chopped 1      package (10 ounces) frozen sliced okra 1      bay leaf 4      fresh thyme sprigs, or ½ teaspoon dried 1/2      teaspoon crushed red pepper flakes      pinch of ground allspice      pinch of ground cloves      pinch of freshly grated nutmeg 1/2      teaspoon Worcestershire sauce 1      can (4 ½ ounces) deveined shrimp, rinsed and drained 2      cans (6 ounces each) crabmeat, rinsed and drained      salt and pepper, to taste      cooked rice (optional) INSTRUCTIONS In a 5-quart stock pot, saute the bacon over medium heat until almost crisp. Remove the bacon with a slotted spoon and reserve. You should have about 4 tablespoons bacon drippings. Add oil, if necessary, to make up the deficit. Sprinkle the flour over the drippings and cook over low heat, stirring constantly, until the roux begins to turn a coppery brown. Be patient; this could take as long as 30 minutes. Don't be tempted to rush the process by raising the heat. Add the hot stock all at once and stir constantly until the mixture is smooth. Add the reserved bacon and the tomatoes, garlic, onions, celery, okra, bay leaf, thyme, red pepper flakes, allspice, cloves, nutmeg and Worcestershire. Reduce the heat to a simmer, cover and cook for 1 hour, stirring occasionally. Stir in the shrimp and crabmeat and cook at a bare simmer for 15 minutes. Remove the bay leaf. Taste and add salt and pepper, if needed. Serve in large flat bowls, with or without rice. Makes 2 quarts (6 moderate servings). (The Wooden Spoon Book of Home-style Soups, Stews, Chowders, Chilis & Gumbos by Marilyn M. Moore)