Seafood Gumbo Recipe

• 1-1/2 cups crabmeat
• 1 kg Shrimp, in shells
• 3 quarts Water
• 2 small Bay Leaves
• 1 tsp Lemon juice
• 1 small Onion (cut in wedges)
• Salt to taste
• Black pepper as per taste
• Parsley as per taste
• 1 kg Okra (sliced)
• 4 tbsp Bacon Grease (divided)
• 4 Tomatoes (peeled & chopped)
• 2 Onions (finely chopped)
• 2 Green Peppers (finely chopped)
• 1/2 tsp crushed red pepper, or to taste
• 4 tbsp Brown Roux( Butter)
• Reserved shrimp stock

• Take a large vessel and add water into it. Bring it to boil and then add bay leaves, lemon juice, onion wedges, salt, pepper, and parsley.
• Wash shrimps and add to the vessel. Cook for 2 minutes.
• Now peel the shrimps and return shells to the stock for later use.
• Put shrimp and crab meat in refrigerator until ready to add to the gumbo.
• Take a large heavy skillet and grease it with oil. Sauté okra till it turns darker and tender.
• Transfer the okra to a heated pot and add tomatoes. Stir and mix together well.
• Clean skillet and heat remaining 2 tablespoons bacon grease.
• Saute chopped onions, green pepper, and red pepper. When soft, add to the pot.
• Now in a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed.
• Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the shrimp and crab meat and cook for 15 more minutes.
• Serve with fresh boiled rice in soup bowls.