Ham and Oyster Gumbo
3 tablespoons ham fat
3 tablespoons cooking oil
1/3 cup flour
1/2 cup celery, diced
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
2 cups ham liquid
1/2 cup dry white wine
2 cups water
1 game hen, cooked
1/2 cup chopped ham
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 pint oysters and juice
Make a dark roux by adding flour to ham fat and oil and cook very slowly over low heat stirring often for about half hour. Meanwhile, sauté celery, onions, peppers and garlic until tender. Add sautéed vegetables to dark roux; add ham liquid, white wine and 2 cups of water; stir to combine and cook until thick and creamy. Pull meat from cooked hen and add to the pot; simmer for another hour. Add ham and oysters with their liquid. Simmer until oysters curl. Serve in soup plates over a spoon full of rice to which 1/8 teaspoon file has been added.