From Helene Stone, Highland Park
Makes 10 servings
2 pounds chicken wings, disjointed
6 tablespoons ( 3/4 stick) butter, divided
2 tablespoons vegetable oil
3 tablespoons flour
4 large scallions, chopped
3 cloves garlic, chopped
3 stalks celery, chopped
1 1/2 pounds andouille sausage (see note)
1 (14.5-ounce) can tomatoes
1 (32-ounce) bottle clam-tomato juice
1 (11.5-ounce) can V-8 vegetable juice
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
4 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 teaspoons fresh cilantro leaves, chopped
1/2 cup chopped Italian parsley
1 pound crab legs, disjointed
1 1/2 pounds large shrimp, shelled and deveined
Cooked rice
File powder (see note)
1. In a large skillet, brown chicken wings in 2 tablespoons butter and the vegetable oil over medium-high heat. Remove chicken from skillet, drain on paper towels and keep warm.
2. In a 6-quart stock pot, melt remaining 4 tablespoons butter over medium-low heat. Stir in flour and cook, stirring constantly, until mixture (this is the roux) turns a rich, deep brown, about 12 minutes. Add scallions, garlic and celery. Continue cooking, stirring often, until scallions are tender, about 2 minutes.
3. Add reserved chicken wings and the sausage, tomatoes, clam-tomato juice and vegetable juice; stir. Add cayenne pepper, salt, black pepper, bay leaves, thyme, basil and cilantro. Cover and simmer for 2 hours.
4. Add parsley, crab and shrimp. Simmer 10 minutes longer. Remove from heat, let cool to lukewarm and refrigerate overnight.
5. The next day, reheat gumbo, covered, over low heat (do not let boil or shrimp and crab will toughen). Discard bay leaves. Serve over cooked rice. Dust each portion with a little file powder.
Note: Andouille is a spicy New Orleans-style pork sausage sold at specialty stores. (Whole Foods, 1000 W. North Ave., carries it.) Hot Italian sausage may be substituted.