|Diced bacon||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Salt||2 1⁄2 Teaspoon|
|Thyme leaves||1⁄2 Teaspoon|
|Canned whole tomatoes||32 Ounce, drained (2 Cans, 16 Ounce Each)|
|Boiled ham||1 1⁄2 Cup (24 tbs), cut into 3/4-inch squares|
|Frozen okra||10 Ounce, partially thawed (1 Package)|
|Medium shrimp||2 Pound, peeled, deveined, split lengthwise|
|Frozen alaska king crab||6 Ounce (Partially Thawed)|
About 1 hour before serving: In Dutch oven, saute bacon until crisp; remove and reserve.
To drippings, add green onions and garlic; saute until tender; stir in flour until blended.
Gradually stir in 5 cups water; add salt, thyme, pepper, tomatoes, bay leaves, ham; simmer, covered, 30 minutes, stirring occasionally.
Cut okra into 1-inch pieces; add to Dutch oven; cook 15 minutes.
Add shrimp and crab; simmer, uncovered, 10 minutes or until shrimp turn pink and crab is heated through.
Remove bay leaves and sprinkle gumbo with reserved bacon bits.
Serve over hot cooked rice in soup bowls.
Serving size: Complete recipe
Calories 2058 Calories from Fat 312
% Daily Value*
Total Fat 35 g54.1%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 1465.3 mg488.4%
Sodium 9127.9 mg380.3%
Total Carbohydrates 167 g55.6%
Dietary Fiber 32.7 g130.8%
Sugars 5.7 g
Protein 274 g548.4%
Vitamin A 262.8% Vitamin C 372.3%
Calcium 119.6% Iron 242.6%
*Based on a 2000 Calorie diet