 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
6 quarts water |
1 1/2 tablespoons seafood seasoning |
1 1/2 pounds medium shrimp |
2 tablespoons bacon drippings |
2 tablespoons all-purpose flour |
1 3/4 cups finely chopped onion |
2 pounds okra, sliced |
1 cup chopped ham |
1 (24-ounce) can whole tomatoes, undrained and finely chopped |
1 cup chopped celery |
1 cup finely chopped green pepper |
1 pound lump crab meat |
1 clove garlic, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon whole oregano |
1/4 teaspoon whole thyme |
2 bay leaves |
hot cooked rice |
Directions:
1. Bring water and seafood seasoning to a boil in a large Dutch oven; add shrimp, and return to a boil. Reduce heat, and simmer 3 minutes. Drain well, reserving liquid; rinse shrimp with cold water. Peel and devein shrimp; chill until needed.
2. Melt bacon drippings in a 10- quart stock pot over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion, and sauté until tender. Add okra and ham; cook over medium heat, stirring constantly, 10 minutes. Add next 10 ingredients; mix well. Pour 6 cups reserved shrimp liquid into gumbo; simmer, uncovered, for 1 hour, stirring occasionally (add additional water, if necessary). Add shrimp, and cook an additional 20 minutes.
3. Remove bay leaves; spoon gumbo into individual soup bowls over rice. Serve immediately.
|
|