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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.La Vonne Vrooman, Dothan, Alabama Ingredients:
6 bacon strips, diced |
2 large onions, chopped |
2 garlic cloves, minced |
2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes |
3 cans (10-1/2 ounces each) condensed beef consomme, undiluted |
2 cups water |
4 medium leeks, cut into 1/4-inch slices |
1 medium carrot, diced |
2 pounds fresh or frozen sliced okra |
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
1 pound fresh or frozen crabmeat, flaked and cartilage removed |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup cold water |
3 tablespoons minced fresh parsley |
hot cooked rice |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender.
2. Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes.
3. In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice. Yield: 16-20 servings (about 5 quarts).
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