|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.