Ingredients Jump to Instructions ↓

  1. 3 bunch(es) celery

  2. 3 bell peppers

  3. 3 bunch(es) green onions

  4. 1 medium onion

  5. 3 pound(s) Ham

  6. 5 pound(s) Medium Shrimp

  7. 1 pound(s) Crab meat , claw or white meat does not matter--claw meat has more flavor, but a lot of people only like white

  8. 3 bag(s) frozen chopped okra

  9. dash(es) Tony Chachere's seasoning

  10. 1 can(s) tomato paste

  11. 3 bay leaves

  12. salt to taste

  13. dash(es) tobasco to taste

  14. 1 black iron skillet

  15. 4 quart(s) water (to start)

  16. 4 tablespoon(s) all purpose flour

  17. 4 tablespoon(s) olive oil or bacon drippings

  18. dash(es) woostershire sauce

Instructions Jump to Ingredients ↑

  1. Fry down the ham with bacon drippings or olive oil in a black iron skillet and add it to a pot of about 4 quarts of water. Bring to a boil and simmer. (Make a stock)

  2. Fry down chopped bell peppers, green onions, onion, and celery in black iron skillet and add to stock pot. (You may use bacon drippings or olive oil for frying the vegetables.) I do each vegetable one at a time.

  3. Fry down half a can of tomato paste in black iron skillet and add to stock.

  4. Fry down 3 bags of frozen okra in olive oil or bacon drippings stirring until all the ''gooey'' is gone, adding to stock pot as you go.

  5. Simmer stock about 4 hours, adding water as needed.

  6. Refrigerate stock overnight and in the morning skim off fat accumulated at the top. Bring to boil, then simmer.

  7. Make a roux. (There are some roux mixes today that will substitute for the following. Brown flour in olive oil or bacon drippings stirring until dark brown, but not burned. Add about a cup of stock fluid (strained) to the skillet, stirring furiously. When blended (adding more water if needed), add to stock pot.

  8. Add Tony Chachere's seasoning, woostershire sauce, and salt to taste. Add bay leaves. Simmer. Make sure you stir the pot often adding water as needed. WARNING; Once the roux is added, the gumbo is more likely to stick and burn, so be careful.

  9. About one half hour before serving, add crab meat. See warning above.

  10. About 5 minutes before serving, add peeled, raw shrimp. Pop some french bread in the oven at 350 degrees

  11. Serve over rice, with french bread, butter, and a salad. Beer or Barq's Root Beer go well with gumbo.

  12. Put leftovers in containers and, if not to be used within 24 hours, freeze.


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