Creole Gumbo

I obtained this recipe while working at Shelly's Restaurant in Tustin, to this day I think they had the best gumbo I have ever tasted.

                  1 can     Clams with Juice

           2 pounds     Chicken
              1 pound     Bacon
              1 pound     Beef, diced
                       1     Hambone
            ½ pound     Andouille Sausage or Ham, diced
                    2½     Onions, large chopped
              1 pound     Green Peppers, chopped
                      6     Scallions with Green, chopped
             6 cloves     Garlic, minced
                 1 cup     Celery, chopped
                ¼ cup     Parsley
           4 pounds     Okra, chopped
                      4     Tomatoes, chopped
                      2     Bay Leaves
                  1 tsp     Thyme
                  2 Tb     Wocesteshire Sauce
                  2 Tb     Cayenne Pepper
                  1 tsp     Black Pepper
                 4 Tb     Salt
             6 quarts     Water or Stock
              1 pound     Butter and Flour (Roux)
 

To make roux: melt butter in large pan and add flour, heat and stir until dark brown.

Add onions, green peppers, scallions, garlic, and celery – cook well

Add okra cook till gummy

Cook Bacon then add

Cook ham & beef in bacon grease then add.

Cook Chicken then add.

Add remaining spices (except salt).  Cover with stock and water

Cook for 2 hours.