Tuesday was my 57th birthday, and as Thanksgiving nears, and the holidays approach, I am thrilled with how much my life has changed this year.  2013 has been an amazing year for me, and Best Fitness - Drum Hill has been a huge part of my incredible transformation.  I have been reborn, totally renewed, and I am full of joy each day.  I am very thankful for everyone who as been a part of my healing journey.

I started coming to the gym in January when a friend offered to drive me so we could work out together, as we used to years ago.  I had given up driving, and had even sold my beloved Prius (my Zen Car) a year earlier in 2012, when I was at the absolute lowest point of my life.  I had been beaten down by progressive MS, and I had lost all hope that there was any help for me.   No neurologist, no doctor, no MS drug had ever helped me, even a little bit.  I had tried to stay active, even after I gave up many joys of my life, skiing, camping, hiking, biking, gardening: I tried to walk as much as I could and eat the absolute best "healthy" foods.

But severe, debilitating fatigue, 24/7/365, was getting worse every year, and my energy was disappearing. It was a vicious cycle.  The less I moved, the weaker I became.  But when I overdid it, I took me longer and longer to recover.  Eventually I was too exhausted to drag myself upstairs to go to sleep, or even shower, so I just slept on the couch.  My life consisted of TV and my laptop.  At least I could try to keep my mind active with surfing the web, playing video games, and being on face book, but it wasn't enough. I was terribly lonely, isolated, and too tired to literally without any hope.  My life was over, and giving/selling my car to my son, in January 2012, was a very practical, realistic move, but it was devastating to me.

Right after my car was gone, my daughter urged me to check out some doctor with MS who had healed herself with diet.  Right.  Another diet ... but I loved my daughter, so I looked into Terry L. Wahls, MD, and watched her TEDx talk on youtube.  Wow.  I was inspired enough to order her book, Minding My Mitochondria, and watch all her videos until it came.  

I started eating a lot more organic veggies; within 3 days I had a little energy, and that was enough to motivate me to jump in full force.  I spent that entire year totally changing my diet, until I was only eating massive quantities of organic veggies and berries (Vitamix smoothies every day), plus some wild seafood, free range poultry, and a bit of 100% grass-fed meats, plus some nuts and seeds (and their oils, milks and butters), bone broths, organ meats, sea vegetables/dulse, and lots of amazing herbs and spices. These foods are incredibly healing to my body.  Everything else is toxic to my body.  I don't miss any of the old foods I thought I would never be able to live without.  I wasn't living while I eating these ... I was dying. That is he truth.  Now I am living.

In 2012, I changed my diet, and I was moving a lot more.  My horrible fatigue was totally gone, I was getting a lot more energy, enough to shop for, and prepare my amazing healing foods.  I had my life back, and it was wonderful.  

In 2013 I started at the gym.  I eventually made my husband get another car, because I wanted his Prius.  I needed a Zen Car again, to go to the gym as often as I wanted, and go search for my healing foods.  I worked out as hard as I could, but I was hurting myself.  My knees started hurting, my back was hurting, and I could barely remember how to walk.  My balance was improving, but I still needed to use my walker.  I like to do everything myself, but eventually I realized I needed help.  I had come so far, and I wanted to keep moving forward.

Somehow another miracle entered my life, and for a change, I trusted my gut and tried something totally new.  I reached out for help, and one of the Best Fitness trainers, Josh Robinson, was there.  Josh changed my life, in grueling hour long sessions, 3 times a week.  I was extremely motivated, but terrified at what I was getting into, honestly. It turned out to be one of the best decisions of my life. Josh helped wake up my severely weakened muscles, and had me doing things I never imagined I would do again. I loved heading to the gym and never missed a session.  Josh made me believe that I could possibly start skiing again, and maybe walk a 5K, and go hiking again.  WOW!!!!

When Josh headed back to finish school, in September, I was scared that a new trainer wouldn't be able to help me as much as Josh had, because I had come so far. My balance was much better and I could walk without ever using a cane, wheelchair, or my walker (with a seat), except at the gym, when I am getting my butt kicked!  I  began working with another great trainer, Mike Derkrikorian.  Mike picked up right where Josh left off, and my healing journey is continuing.  My life is amazing.  I love going to the gym nearly every single day.  I love taking as many classes as I can, at my own speed and with modifications, because I get so much out of everything I do.  Mike is helping open up a whole new world of possibilities. I know that the only limitations that I have are the ones I put on myself.  I am not my disease.  I am not a victim.  I embrace positive thinking, and I even meditate now.  I know that negative thoughts are very toxic to my body, and cause me pain, mentally and physically.  Sending positive messages to myself is very healing for every single cell of my body.  I am choosing to heal every day.  And it is working for me.  

One side effect of my new lifestyle is that I have lost 42 pounds since starting in February 2012. Considering that I don't "diet", I eat to live, and I get no cravings because I do not eat any the foods that used to cause my cravings, and probably made me suffer.  I do not want to suffer.  I do not want to go back to that deep, dark pale I was at.  For me, listening to my body is the most important thing. 

I am excited about the future, and I look forward to embracing new experiences, and doing the things I loved from the past.  I want to snowshoe this winter, for the first time. I plan on enjoying winter instead of dreading it and being trapped inside.  I need sunshine.  I want to ski, or try snowboarding.  I want to golf again, and I am getting closer to walking a 5K (with my walker at first) because I can now do 2.84 miles on the treadmill while holding on, though I am slow at this point. I may even want to try skydiving some day. There is nothing off limits.  My life is perfect and I wouldn't change a thing, and I know that if something isn't working for me, I can come up with a plan to improve it, always. I am a warrior.

2014 is right around the corner, and I will start the new year in even better shape than I am now.  I will continue to eat my healing Wahls/Paleo foods, and maybe even lose a little more weight over the holidays.   I am also waiting patiently for the release of Dr. Wahls new book in 2014, called The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine.  I am hoping that more and more people learn to believe in the healing power of their own bodies, just as I have learned in a very profound way. Diet and exercise, positive thinking, and total honesty with myself - these have all changed my life. There isn't a quick fix or a magic pill coming to save the day, but everyone has the strength in themselves to at least take babysteps in the beginning, because there is hope.

Testimonial

I joined Best Fitness at the beginning of 2013, when a friend (we were gym buddies in the past) offered to drive me to the gym again.  She knew I had sold my car because I had given up driving a year earlier, and that I had spent 2012 radically changing my diet.  I jumped at the chance to return to the gym, because my diet changes were healing my body, in a miraculous way.  I was ready to make more changes, because finally something was working, when nothing else had.

I had been diagnosed with MS about 13 or 14 years earlier.  My neurologists in a highly regarded MS Center in Boston gave me "disease modifying drugs" that had a "chance" to help "some people" to remain stable.  I self-injected these drugs into my body for three years, and I did not remain stable; I continued to decline (balance, low energy, severe fatigue, cognitive issues, foot drop, etc) and was finally labeled as having secondary-progressive MS (declines, with no improvements).  I had tried to stay active and eat only "healthy" food.

I used to ski, camp, hike, bike year round with my family.  I had given up my career when my kids were young, because I just didn't have the energy to do everything well, so 25 years ago we became a one income household.  By the time the kids were in high school, I had given up skiing, and even gardening, becoming weaker, and troubled with severe, debilitating fatigue 24/7/365.  But by 2011 I was unable to walk without assistance (canes, walkers, wheelchairs, automatic shopping carts), and I was barely moving, which further weakened my muscles.  It was all a vicious cycle, and I was finally left without any hope.  If I had been suicidal, I would have probably ended it all, but I actually have a fairly positive attitude.  But I was too tired ... I just wanted it to be over. 

I had stopped driving my beloved Prius (my Zen Car), and it was just sitting there, unused.  It broke my heart to do it, but I finally gave/sold it to my son.  That was the the saddest thing for me, because I had given up the possibility of having any independence in my future ... I had given up.

Within a few weeks, my daughter told me about Dr. Terry L Wahls, her inspirational TEDx talk on youtube, and her own struggle with progressive MS, and how her diet had healed her.

So in February of 2012 - I spent 11 months changing my diet (now I am strict Wahls/Paleo), and I was getting my life back.  My severe fatigue was gone, I had energy, My balance was improving a lot, I was walking better, cooking again, doing some shopping with my husband, and moving a lot more.  I was thrilled with the improvements, just from eating massive quantities of organic produce: (veggies and berries), some wild seafood, free range organic poultry and 100% grass-fed meats, plus nuts and seeds (and their oils, milks and butters), and lots of herbs and spices.  It is so wonderfully satisfying to eat this way, and I do not get cravings.  My old foods were toxic to my body (grains, sugars, dairy, soy/legumes, rice, corn, white potatoes, processed and packaged foods).  My healing foods make all the difference.  I never want to go back to that black hole I was in.  It's simply a matter of life and death for me.  I am choosing life.

So my friend started driving me to the gym, and it was a huge challenge to go, but I was ready for the challenge.  I stuck close to Audrey's side, because I needed her arm for support, which meant we had to do the same exercises and stay in the same area.  I finally started bringing my walker (with a seat) because I needed some independance; we all have different needs.  I finally had my husband buy a new car so I could have his Prius (I needed a Zen car again), because I knew I was ready to drive again.  I started going to the gym more often, and consistently.  I was working as hard as I could, but my muscles were still very weak, I started hurting myself, I could barely remember how to walk, and I still prefered sitting to standing.

I knew I needed help, and one day there was a sign-up sheet for a free "functional movement" class.  I preferred doing everything myself, but I knew that if I wanted to move forward, which I did, I needed to do something different.  I signed up, and I got a call about the class.  I said I wasn't sure if I could do a class yet, but I wanted to know more.  I was scheduled for an evaluation with "Josh", and I told my husband that I would never sign up with a personal trainer.  EVER.

Josh Robinson evaluated me, and it was pretty pathetic.  I could barely walk by myself, I couldn't even pull myself up from a squat using a stationary pole, and I certainly couldn't get up from the floor without a lot of help. I was so much better than I had been a year earlier, but  I was still barely functioning.  Josh said my big muscles were very weak, and my smaller muscles had to do jobs they weren't meant to do.   He said he could wake up my weakened muscles, and get me walking again.   He was passionate about muscles, and passionate about what he could do for me, and I trusted my gut ... because I desperately needed some help.  I signed up with Josh, for 1 hour sessions, 3 times a week.  I regretted it immediately; I wanted things to change, but I was terrified about what I was getting into, and doubted that it could me as much as I had hoped.  

The first session, I had a list of written demands,  because I was afraid this would turn into me talking too much and accomplishing nothing.  I had been very lonely for a few years; my kids were out of college and very busy working and living their lives, and I had stopped cleaning the house so we never invited anyone over.  I rarely left the house, afraid of ice and snow, or falling.  I was too tired to move, or even climb the stairs to go to bed or shower.  I had been sleeping on the couch till noon, watching TV all night and playing video games.  My life was just sad.   

My demands read something like this:  "I am very motivated!  I am here for results!  I AM NOT HERE TO TALK!"   Josh said good, but I could talk between sets when I was resting, if I wanted.   And he proceeded to kick my butt.    

It was one of the best decisions I have ever made.  Josh changed my life.  He was incredible; he pushed me harder than I ever imagined he would, which is exactly what I wanted.  I didn't want to be babied.  I didn't want easy.   And it was working.  I felt incredibly good.  I loved feeling my muscles aching the next day.  My balance was improving a lot, I was getting stronger and soon I didn't need my cane or walker outside the gym.   I felt like a warrior.  I loved going in every time, and I never cancelled.  Josh was kind and patient, even when I would forget the same moves over and over.   He caught me many times if I fell. It was one of the best experiences of my life.  My life has totally changed.  When Josh had to head back to school to finish his classes for graduation, I was scared that no one would be able to replace him.  I had come so far in 4 months or so, but I still had a long way to go.  Josh had given me hope that I could ski again and that I could possibly, someday, walk a 5K.  I had so many possibilities in front of me.  It was very exciting.

But the universe is continuing to bring miracles into my life.  My latest trainer, Mike Derkrikorian, is now kicking my butt 3 days a week.  My improvements are continuing, and I love heading to the gym.  I am amazed at how far I am coming. I trusted Josh, and I trust Mike.  Mike is helping me build new nerve pathways to my muscles, around the damaged parts of my nerves.  He catches me if I fall, using his "cat-like reflexes" (this makes me chuckle every time I think about it).  But in the back of my mind I alway thought "These young trainers motivate me with their passion and dedication, but they really don't understand the limitations I have with MS".  

Then I realized that I am putting limitations on myself, by even thinking this negative message.    My newest accomplishment is that I am suddenly getting closer to being able to walk a 5K.  I can now walk 2.84 miles on the treadmill, while holding on.  That means I can use my walker to do it, or if I keep improving my balance, maybe even without my walker eventually.   Next spring I will definitely do a 5K.  I also plan on golfing again next spring. I can hit the ball straighter than I ever could, because I can now focus, get myself set (like I am preparing to do a squat), and move deliberately, using my core muscles to keep me from losing my balance. 

This all sounds so basic, but there so many things that the trainers are teaching me to do again, because my body and central nervous system was so messed up for so long.   I even started doing some classes, because I was ready to try new things.  I like step (without using a step), and spinning (at my own pace). The spinning gives me some much needed cardio exercise, and feels great to do again.  The step is very confusing for my brain, which is very good.  I have to practice moving  my feet while watching the instructor, and everything else going on around me.  It is hard to keep up with even the basic steps, but it is slowly getting a bit easier.   And I love yoga, and do what I can, but it is more and more each week.  

Everything is helping me in so many ways.  I am grateful for all of it.  My positive attitude is helping me focus on what I want, and making it happen.  I work my butt off everyday, and I love every single moment of it. 

And it all started with the healing Wahls/Paleo diet that is fueling my body with exactly the nutrients it needs, when nothing else had ever helped me.  Dr. Terry Wahls,  you are my hero. You saved my life, you and your TEDx video on youtube.   I even donated to your research fund at the University of Iowa, because I believe in this important work so much.  Your first book got me started (Minding My Mitochondria), but I can't wait for your next book - "The Wahls Protocol: How I Beat Progressive MS Using Paleo Principles and Functional Medicine", because I hope it changes many more lives, just as mine has changed.

And I can never possibly express my deep gratitude to Josh Robinson and Mike Derkrikorian, at Best Fitness - Drum Hill.  My life just keeps getting better and better.  I know that there are no limits to what I can accomplish, if I willing to do the hard work.  You both made me stronger than you will ever know.  I love you both, and I wish the best for you because you deserve it.  

Gumbo z'herbes

Gumbo z'herbes | NOLA.com

Published: Wednesday, May 19, 2010, 12:21 PM Updated: Wednesday, May 19, 2010, 4:21 PM

By The Times-Picayune

TP

MORE BELOW (about this recipe and the author)*

Gumbo z'herbes
Makes 8 or more servings

Greens, at least five types (seven or eight is better), one bunch each: collard greens, mustard greens, turnip greens, green onions, parsley, watercress, spinach, beet tops, radish tops, small head of green cabbage, chicory, carrot tops
2 quarts plus 1/3 cup cool water, divided ½ cup vegetable oil
(2/3) cup flour
1 cup chopped onions
1/2 pound lean baked ham, cut into 1/2-inch cubes
1/2 pound Creole (Polish, French garlic) smoked sausage, cut into 1/2-inch cubes
1/2 pound lean veal, cut into 1/2-inch cubes
1 large ham bone
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne
2 whole bay leaves
6 whole allspice
2 whole cloves
Boiled rice, for serving

Wash greens thoroughly, taking care to remove all sand; trim off tough stem ends or discolored outer leaves. Place greens in a colander, and rinse under cool running water. Let excess water drain off, then place damp greens in a heavy eight-quart pot. Add one-third cup cool water to pot and place over high heat.

Bring liquid at bottom of pot to a boil, then cover pot tightly, reduce heat to medium, and cook until greens are tender, 12 to 15 minutes. Drain greens in a colander placed over a large bowl to catch liquid formed during cooking; reserve liquid. Chop greens fine and set aside.

In the same eight-quart pot, washed and well-dried, heat oil over high heat. Reduce heat to low and gradually add flour, stirring constantly. Cook, stirring continuously, until roux is golden brown (the color of peanut butter). Promptly add onions; cook five minutes, stirring well. Thoroughly mix in cubed ham, sausage, veal, and reserved greens cooking liquid.

Gradually add greens, then ham bone, salt, marjoram, thyme, ground peppers, bay leaves, allspice and cloves. Slowly add two quarts cool water, stirring well. Bring to a boil, then slowly simmer for 1 1/4 hours. Serve over rice.

*MORE about this recipe and the author:

Louann Morehouse, who moved to New Orleans in 1987, loves fresh greens, so it's no wonder she's attracted to gumbo z'herbes, which is made with many different greens in the same pot. Her recipe is from Rima and Richard Collin's "The New Orleans Cookbook, " published in 1975 by Knopf. (More gumbo recipes and stories.)

Morehouse, a Florida native, first prepared the traditional Lenten dish about 17 years ago for Christmas Eve, when she and her husband, Robin, and their children, Caitlin and Lucas, who were very young, lived in Nova Scotia. The gumbo has since become one of the family's all-occasion favorites.

Over the years, the Lakeview resident has put her stamp on the original recipe given below. For example, in place of the veal she substitutes additional baked ham. Also, she omits the marjoram and tinkers with the amounts of other spices used.

She often substitutes chicken stock for the water and adds green bell peppers and celery to the roux along with the onions.

She always puts turnip greens and either collards or mustards in the gumbo. But when she's rushed or can't find fresh greens, she resorts to frozen ones, which she adds after the fresh greens are cooked. For the best tasting gumbo z'herbes, she advises never substituting frozen greens for more than one-third of the total greens used.

"I love greens and always like to eat something extremely nutritious, " says Morehouse, who is executive director of the Tennessee Williams Festival. "The gumbo is delicious and is actually better the day after it's made. And it goes really well with cornbread."

© 2011 NOLA.com. All rights reserved.

Crawfish Etoufee

Holly Clegg's Crawfish Etoufee recipe packs on the protein

Published: Friday, March 18, 2011, 5:00 AM

By The Times-Picayune

Holly Clegg is a Baton Rouge resident and author of more than a dozen cookbooks, including the Trim & Terrific series with more than 1 million copies in print. She contributes monthly healthful recipes to The Times-Picayune and NOLA.com.

Holly Clegg

Craving crawfish? Scrumptious, easy and healthier, Holly's version of Crawfish Etouffee will quickly become a “go-to” dinner recipe on those busy nights. Serve with or without rice (white or brown).

Makes 4 (1-cup) servings

• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 onion, chopped
• 1/2 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 1 cup fat-free chicken broth
• 1 tablespoon paprika
• 1 pound crawfish tails, rinsed and drained
• Salt and pepper to taste
• 1 bunch green onions, stems only, finely chopped

In large nonstick skillet coated with nonstick cooking spray, combine oil and flour. Cook over medium heat until light brown, about 6–8 minutes, stirring constantly. Add onion, green pepper and garlic. Sauté until tender, about 5 minutes.

Gradually add broth and stir until thickened. Add paprika and crawfish. Bring to a boil, reduce heat, cover and cook for about 15 minutes, stirring occasionally. Season to taste.

Add green onions and cook another few minutes before serving.

Read more 'Trim & Terrific' recipes at www.hollyclegg.com.

Nutritional information per 1-cup serving

• Calories: 220
• Fat 9g
• Saturated Fat 1g
• Sodium 217mg
• Carbohydrate 13g
• Dietary Fiber4g
• Sugars 4g
• Protein 22g

© 2011 NOLA.com. All rights reserved.

Cabbage Gumbo

Cabbage Gumbo | NOLA.com

Published: Saturday, May 01, 2010, 10:46 AM Updated: Wednesday, May 19, 2010, 12:00 PM

By The Times-Picayune

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)

Cabbage Gumbo
Gombo Choux

1 Large Head of Cabbage (green and white mixed)
1 Round Steak
2 Large slices of Lean Ham
2 Pounds of Creole Sausage (About 6 to a Pound)
1 Pod of Cayenne Pepper, without the Seeds
1 Pint of Milk
1 Tablespoonful of Lard
Salt and Black Pepper and Cayenne to Taste

Shred the cabbage and wash each leaf separately and thoroughly to avoid insects. Then chop the entire head very fine, into pieces about half the size of dice. Cut the steak or brisket into small squares, also the ham, and fry in the deepest kettle you have, putting the meat into the pot when the lard is very hot. When it begins to brown, add a chopped onion and the sausage, and then add the chopped cabbage, stirring and pouring in enough water to prevent it from burning. Throw in the red pepper pod and a dash of Cayenne, and salt to taste. Add a little black pepper. Stir often and allow the ingredients to cook well, gradually adding, if necessary, a little water, and stirring frequently to prevent burning. When thoroughly cooked, make a cream sauce as follows: Take one pint of new milk and two tablespoonfuls of flour and mix thoroughly, so as not to be lumpy. Stir this into the gumbo while boiling, and continue stirring for five minutes. Serve with boiled rice. If it is not possible to procure milk, almost the same effect may be attained by mixing the flour in cold water of the same measurement and stirring in as already given. The gumbo must not be allowed to stand on the fire after the flour has been boiled on it for five minutes, as it will burn.

© 2011 NOLA.com. All rights reserved.

Green or Herb Gumbo

Green or Herb Gumbo

Published: Saturday, May 01, 2010, 10:44 AM Updated: Wednesday, May 19, 2010, 12:00 PM

By The Times-Picayune

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)

Green or Herb Gumbo
Gombo aux Herbes

A Veal Brisket 1 Large Slice of Lean Ham Equal Parts of the Leaves of Young Cabbage, Radish, Turnips. Mustard, Spinach, Watercress, Parsley and Green Onion 1 Large White Onion 1/2 Red Pepper Pod 1 Bay Leaf 1 Sprig of Thyme 1 Sprig of Sweet Marjoram 1 Clove 9 Allspice Cayenne to Taste

Soak and wash the leaves thoroughly, being careful to wash each leaf separately, to be sure there lurk no insects in the folds or ridges. Then trim by taking off all the coarse midrib of the leaves, which will make the gumbo taste harsh and unpalatable. Boil the leaves together for about two hours and then parboil by adding a teaspoonful of cooking soda.

Strain and chop very fine, being careful to save the water in which they were boiled. Cut the brisket of veal and the sliced ham into small pieces and dredge with black pepper and salt, and chop one large white or red onion. Put a heaping teaspoonful of lard into a deep frying pan, and when hot, add the chopped veal and the ham.

Cover and let it simmer for about ten minutes, stirring occasionally to prevent burning. Then add the chopped onion and a little sprig of parsley chopped fine. When it comes to a rich brown, add the greens, and when these are browned, pour over four quarts of the water in which the leaves have been boiled. Throw in the marjoram and the red pepper pod and the clove and allspice, mashed fine.

Set it back on the stove and let it boil for about one hour longer, adding the Cayenne or "hot pepper," and you will have a regular gumbo peculiar to New Orleans alone. Serve with boiled rice.

© 2011 NOLA.com. All rights reserved.

Shrimp Gumbo Filé

Shrimp Gumbo Filé

Published: Saturday, May 01, 2010, 10:42 AM Updated: Wednesday, May 19, 2010, 12:00 PM

By The Times-Picayune

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)

Lake shrimp are always used in making this gumbo, the river shrimp being too small and delicate. Purchase always about 100 shrimp, or a small basketful, for there are always smaller shrimp in the pile which, when cooked, amount to little or nothing.

In making Shrimp Gumbo, either "File" or Okra may be used in the combination, but it must be borne in mind that while the "File" is frequently used, shrimp are far more delicious for gumbo purposes when used with Okra. The shrimp should always be scalded or boiled before putting in the gumbo.

Shrimp Gumbo File
Gombo aux Chevrettes

50 Fine Lake Shrimps
2 Quarts of Oyster Liquor
1 Quart of Hot Water
1 Large White Onion
1 Bay Leaf
3 Sprigs of Parsley
1 Sprig of Thyme
1 Tablespoonful of Lard or Butter
1 Tablespoonful of Flour
Salt and Black Pepper to Taste

Shell the shrimp, season highly and scald in boiling water. Put the lard into a kettle, and, when hot, add the flour, making a brown roux. When quite brown, without a semblance of burning, add the chopped onion and the parsley. Fry these, and when brown, add the chopped bay leaf; pour in the hot oyster liquor and the hot water, or use the carefully strained liquor in which the shrimp have been boiled. When it comes to a good boil and about five minutes before serving, add the shrimp to the gumbo and take off the stove. Then add to the boiling hot liquid about two tablespoonfuls of the "File," thickening just as desired. Season again with salt and pepper to taste. Serve immediately with boiled rice.

Related topics: gumbo

Oyster Gumbo

Oyster Gumbo: "Oyster Gumbo
Published: Saturday, May 01, 2010, 10:40 AM Updated: Wednesday, May 19, 2010, 12:00 PM
By The Times-Picayune
(Editor's note: The following was taken from 'The Picayune's Creole Cook Book,' circa 1901 and content may be dated)
Oyster Gumbo
Gombo aux Huitres
4 Dozen Oysters
2 Quarts of Oyster Liquor
1 Teaspoonful of Lard or Butter
1 Quart of Hot Water
2 Tablespoonfuls of Flour
1 Large White Onion
Parsley, Thyme and Bay Leaf
Salt and Pepper to Taste.
Put the lard into a kettle, and when hot add the flour, making a brown roux. When quite brown without burning, add the chopped onions and parsley. Fry these, and when brown, add the chopped bay leaf; pour in the hot oyster liquor and then add the hot water.
When it comes to a good boil, just before serving, add the oysters which have been well drained, without pouring water over them, however. Cook for about three minutes longer and take off the stove and stir gradually two tablespoonfuls of File into the boiling hot gumbo.
Have the tureen ready in a 'bain-marie,' or hot water bath, and pour in the gumbo and cover. Bring to the table immediately and serve with boiled rice, allowing about six or eight oysters to each person.
© 2011 NOLA.com. All rights reserved."

Crab Gumbo

Crab Gumbo

Published: Saturday, May 01, 2010, 10:39 AM Updated: Wednesday, May 19, 2010, 12:00 PM

By The Times-Picayune

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)

Crab Gumbo
Gombo aux Crabes

1 Dozen Hard-Shell or Soft-Shell Crabs.
1 Onion
6 Large Fresh Tomatoes
2 Pints of Okra, or Fifty Counted
1/2 Pod of Red Pepper, without the Seeds
1 Bay Leaf
1 Sprig of Thyme or Parsley
1 Tablespoonful of Lard or Two Level Spoons of Butter
Salt and Cayenne to Taste

This is a great fast-day or "maigre" dish with the Creoles. Hard or soft-shell crabs may be used, though more frequently the former. as they are always procurable and far cheaper than the latter article, which is considered a luxury. Crabs are always sold alive.

Scald the hard-shell crabs and clean according to recipe already given, "taking off the dead man's fingers" and the spongy substances and being careful to see that the sandbags on the under part are removed. Then cut off the claws, crack and cut the body of the crab in quarters, season nicely with salt and pepper.

Put the lard into the pot, and when hot throw in the bodies and claws. Cover closely, and, after five or ten minutes, add the skinned tomatoes, chopped onions, thyme and parsley, stirring occasionally to prevent scorching. After five minutes add the okra, sliced fine, and when well browned, without the semblance of scorching, add the bay leaf, chopped fine, and the Juice of the tomatoes.

Pour over about two quarts and a half of boiling water, set on a slow fire and let it simmer well for about an hour, having thrown in the pepper pod. When nearly ready to serve, season according to taste with Cayenne and added salt; pour into a tureen and serve with boiled rice.

This quantity will allow two soft-shell crabs or two bodies of hard-shell crabs to each person.

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Okra Gumbo

Okra Gumbo

Published: Saturday, May 01, 2010, 10:37 AM Updated: Wednesday, May 19, 2010, 12:00 PM

By The Times-Picayune

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)

Okra Gumbo
Gombo Fevi

1 Chicken
1 Onion
6 Large Fresh Tomatoes
2 Pints of Okra, or Fifty Counted.
1/2 Pod of Red Pepper, without the Seeds
2 Large Slices of Ham
1 Bay Leaf
1 Sprig of Thyme or Parsley
1 Tablespoonful of Lard or Two Level Spoons of Butter
Salt and Cayenne to Taste

Clean and cut up the chicken. Cut the ham into small squares or dice and chop the onions, parsley and thyme. Skin the tomatoes, and chop fine, saving the juice. Wash and stem the okra and slice into thin layers of one-half inch each. Put the lard or butter into the soup kettle, and when hot add the chicken and the ham.

Cover closely and let it simmer for about ten minutes. Then add the chopped onions, parsley, thyme and tomatoes, stirring frequently to prevent scorching. Then add the okra, and, when well browned, add the juice of the tomatoes, which imparts a superior flavor.

The okra is very delicate and is liable to scorch quickly If not stirred frequently. For this reason many Creole cooks fry the okra separately in a frying pan, seasoning with the pepper, cayenne and salt, and then add to the chicken. But equally good results may be obtained by simply adding the okra to the frying chicken, and watching constantly to prevent scorching.

The least taste of a "scorch" spoils the flavor of the gumbo. When well fried and browned, add the boiling water (about three quarts) and set on a very slow fire, letting it simmer gently for about an hour longer. Serve hot, with nicely boiled rice. The remains of turkey may be utilized in the gumbo, instead of using chicken.

In families where it is not possible to procure a fowl, use a round steak of beef or veal, instead of the chicken, and chop fine. But it must always be borne in mind that the Chicken Gumbo has the best flavor. Much, however, depends upon the seasoning, which is always high, and thus cooked, the Meat Gumbo makes a most nutritious and excellent dish.

© 2011 NOLA.com. All rights reserved.

Turkey Gumbo

Published: Saturday, May 01, 2010, 10:33 AM Updated: Wednesday, May 19, 2010, 12:00 PM

By The Times-Picayune

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)

Turkey Gumbo
Gombo de Dinde

The Remains of a Turkey
1/2 Pound of Lean Ham
2 Tablespoons of butter or 1 of Lard
1 Bay Leaf
3 Sprigs of Parsley
3 Dozen Oysters
1 Large Onion
1 Sprig of Thyme
2 Quarts of Oyster Water
1/2 Pod of Red Pepper, Without the Seeds Salt, Pepper and Cayenne to Taste

Nothing is forever lost in a well-regulated Creole Kitchen. Where turkey is served one day, the remains or "left-over" are saved and made into that most excellent dish - a Turkey Gumbo. It is made in the same manner as Chicken Gumbo, only instead of the chicken, the turkey meat, black and white, that is left over, is stripped from the bones and carcass. Chop fine and add to the hot lard, and then put in the ham, cut fine into dice shapes. Proceed exactly as in the recipe above, only after adding the boiling water throw in the bones and carcass of the turkey. At the proper time remove the carcass and bones, add the oysters, and then remove the pot and "File" the Gumbo. Serve with boiled rice. Turkey Gumbo, when made from the remains of wild turkey, has a delicious flavor.

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