Ingredients Jump to Instructions ↓

  1. 2/3 c. bacon drippings - can use oil in place of bacon drippings

  2. 1 c. flour

  3. 2 lrg. onions , chopped

  4. 3 ribs celery , chopped

  5. 5 cloves of garlic , chopped (Love garlic ? Go for 6 cloves , chopped)

  6. 1/4 lrg bell pepper , chopped

  7. 2 quarts water

  8. 3 bay leaves

  9. Tabasco sauce or Emeril's hot sauce or hot sauce of choice (to your taste for heat)

  10. salt and pepper

  11. Worcestshire sauce (matter of taste..I use a 1 T.)

  12. 2 (8 oz) cans tomato sauce

  13. 6 raw crabs , cleaned (**I use Dungeness.. use a lrg crab in your area. Can be Blue Crab or whatever offered but needs to be meaty)

  14. **shell the crabs BUT leave the large front crab legs in tact. Break into sections at the joints to be dropped into the gumbo when ready**

  15. small bunch of parsley , chopped (I prefer about 1/8 c. chopped)

  16. 3 pounds raw shrimp , peeled and deveined

  17. 2 pounds of scallops (**note: can use manila or cherrystone clams in place of scallopsI alternate or sometimes add both scallops and clams .)

  18. cooked rice - whatever type you personally enjoy - this gumbo goes over the rice.

Instructions Jump to Ingredients ↑

  1. In skillet make roux using bacon grease or oil and flour. Cook until it is chocolate brown color. Add chopped vegetables and stir until wilted. Transfer to a large gumbo pot (I use a large stew kettle. . .key word - large.) Add water and bring to a boil. Add seasonings, and tomato sauce. Boil for approximately 1 hour. Add crab leg sections and parsley, continue boiling for about 20 minutes. Add Shrimp, crab meat and Scallops 2-3 minutes after adding the crab leg sections. Serve over hot fluffy rice in large soup, or if you have them, gumbo bowls.

  2. **Note: File powder comes from the south, if you are not a southerner- you may not know this, and if you have some available then sprinkle a little on top of the gumbo just before serving.


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