Seafood And Okra Gumbo
|Bacon drippings||10 Tablespoon|
|Dry parsley flakes||10 Gram|
|Garlic||1 Clove (5 gm), pressed|
|Celery rib||1 , finely chopped|
|Onion||1 Large, finely chopped|
|Frozen cut okra||2 Pound (2 Boxes, 1 Pound Each)|
|Hot water||1 Cup (16 tbs)|
|Shrimp boil||3 Ounce (1 Bag)|
|Peeled and deveined shrimp||4 Pound|
|Red pepper||To Taste|
Using a No.
9 black iron Dutch oven, make a roux of bacon drippings and flour, stirring constantly.
Add a little paprika and dry parsley flakes.
This helps to make the roux dark without burning.
Add garlic, celery and onion, still stirring constantly until it is soft.
Add hot water until it is about 2-inches from top of the pot, stirring all the time.
Add shrimp boil and simmer for 20 to 30 minutes.
Season with salt and pepper to taste.
Cover and simmer over low heat for 5 to 7 hours.
About 30 minutes before serving, add shrimp and oysters and crabmeat, if desired.
If it is too thick, add a small amount of hot water and let simmer for a few minutes.
Remove bag of shrimp boil.
Serve over hot rice with a green salad and crackers.
Serves 10 to 12.