Creole Gumbo

Directions

1. 1

   3 sl Bacon 4 Big onions, chopped fine 4 Garlic cloves, minced fine 2 Bay leaves 2 tb Finely minced green pepper 1 ts Finely chopped fresh th

2. 2

   Place over low heat and cook bacon until it gives up it's fat, then remove, drain on paper towels and set aside

3. 3

   Add the onions to the bacon drippings in the kettle and cook over moderate heat until golden brown, stirring all the while

4. 4

   Add garlic, bay leaves, green pepper, thyme, sugar, salt and pepper and cook slowly until green pepper is wilted

5. 5

   Add cut okra to the kettle and cook for 5 minutes, stirring

6. 6

   Heat the oil in a large skillet and add the ham bone, chicken wings and veal cubes and cook over medium heat, stirring to brown meats on all

7. 7

   Pour off any excess fat ant add the meats and bones to the kettle

8. 8

   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