Seafood Gumbo With Rice
|Diced bacon||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Teaspoon|
|Garlic||1 Clove (5 gm), mashed|
|Canned okra||1 Pound (1 can)|
|Canned solid pack tomatoes||1 Pound (1 can)|
|Diced ham||3⁄4 Cup (12 tbs) (1/2 inch cubes)|
|Boiling water||7 Cup (112 tbs)|
|Shucked small raw shrimp||1 Pound|
|Flaked crab meat||3⁄4 Pound|
|Rice||1⁄2 Cup (8 tbs), uncooked|
Melt butter in large, heavy kettle.
Add bacon, green onion, and garlic.
Saute until onion is limp and clear.
Sprinkle in flour and stir until blended.
Add okra, tomatoes, ham, thyme, bay leaves, and parsley; pour in boiling water.
Stirring often, simmer for 45 minutes.
Cook rice separately.
To serve: spoon 3 T. rice into heated bowls, then ladle over piping hot gumbo mixture.