Classic Southern American Shellfish Gumbo
|Bacon drippings||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|All-purpose flour||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Onions||2 Medium, finely chopped|
|Finely chopped celery||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned whole tomatoes||28 Ounce, undrained (1 Can)|
|Tomato sauce||16 Ounce (1 Can)|
|Water||6 Cup (96 tbs) (As Required)|
|Peeled and deveined shrimp||2 Pound (Use Fresh)|
|Fresh crabmeat||1 1⁄2 Pound, drained|
|Frozen cut okra||16 Ounce (1 Package)|
|Oysters||1 Pint, undrained|
|Worcestershire sauce||3 Tablespoon|
|Hot cooked rice||1 1⁄2 Cup (24 tbs)|
1 Mix bacon drippings and flour in a large Dutch oven.
2 Cook over medium heat, for 10 to 15 minutes, stirring constantly until the roux is copper in color.
3 Stir in the onion, celery, and garlic.
4 Cook for 5 minutes, stirring occasionally.
5 Add in the tomatoes, tomato sauce, water, salt, and pepper.
6 Simmer over medium heat for 1 hour, stirring occasionally.
7 Add in the shrimp, crab-meat, and okra.
8 Simmer for another 20 minutes.
9 Add in the oysters (optional) along with Worcestershire sauce.
10 Let simmer for 10 minutes.
11 Excellent served over hot cooked rice.