MATANZAS GUMBO

1 cup chopped onions
1/2 cup bacon drippings (or drippings and butter mixed)
4 Tbsp. flour
2 cups mashed peeled fresh tomatoes
2 qts. strong chicken broth
a bay leaf
2 Tbsp. minced parsley
1/4 Tsp. dry thyme
salt
a dash of cayenne
1 lb. of very small, fresh okra pods
1 cup of crab meat
2 cups of cooked, whole shrimp
24 large fresh oysters
1/4 Tsp. file powder
rice

This gem would have been popular at a Faire La Chaudiere.

Sauté 1 cup of chopped onions in 1/2 cup of bacon drippings or drippings and butter mixed, just until onions are soft. Stir in 4 Tbsp. of flour and cook the roux for 5 minutes, stirring constantly. Stir in 2 cups of mashed peeled fresh tomatoes and cook for a few minutes. Add 2 qts. of strong chicken broth, a bay leaf, 2 Tbsp. minced parsley, 1/4 Tsp. dry thyme, salt and a dash of cayenne. Bring to a boil and add 1 lb. of very small, fresh okra pods and 1 cup of crab meat. Simmer very slowly for 30 minutes. Add 2 cups of cooked, whole shrimp and 24 large fresh oysters. Simmer for just 5 minutes. Right at serving time, add 1/4 Tsp. file powder. Do not cook after this addition. Serve with a large spoon full of rice in each bowl. If frozen okra is used, simmer only 10 minutes before adding shrimp and oysters.