Poor Man's Gumbo

STOCK: In a large pot combine and cook in boiling water for 2 or 3 hours, most any mixture of meat listed above. Do not add seafood or shrimp. Reduce water content as it boils to form a stock.

Meanwhile when stock is ready, cool it and remove any meat you want to add to the gumbo and set it aside. NOT necessary to add meat to gumbo. It is a matter of personal taste or custom.

RICE: Put rice on to cook in water, chicken broth or stock. Boil it for 20 to 25 minutes until tender and it absorbs cooking liquid. Set aside.

GUMBO: Now, place bacon drippings or butter, in a Dutch oven over low heat. Add tomato paste and stir until it turns brown or caramelizes. Add onion, bell pepper and celery, stirring these constantly. Saute' these until onions are soft or translucent.

Add garlic. Add okra, tomatoes, dark brown sugar. Cook at a low boil until okra is very tender. Add stock from the above mixture instead of water for cooking as needed. Add additional precooked vegetables, if desired to above -- NOT necessary.

Meanwhile prepare fish and shrimp. When the above is ready, add more stock to it if needed. Add the fish, parsley and dill weed. Bring back to a boil and cook over medium heat for 10 minutes.

Add shrimp and bring back to a boil. Cook for 5 or 6 minutes.

Taste test. Add 1/2 teaspoon salt if needed. The gumbo is done.

Sprinkle with Gumbo File' as it is served as a GARNISH. If you boil it with file' in it, it will become undesirably ropey. Serve with or on hot steamed white rice.