Ingredients
- 2/3 c. bacon drippings - can use oil in place of bacon drippings shopping list
- 1 c. flour shopping list
- 2 lrg. onions, chopped shopping list
- 3 ribs celery, chopped shopping list
- 5 cloves of garlic, chopped (Love garlic? Go for 6 cloves, chopped) shopping list
- 1/4 lrg bell pepper, chopped shopping list
- 2 quarts water shopping list
- 3 bay leaves shopping list
- Tabasco sauce or Emeril's hot sauce or hot sauce of choice (to your taste for heat) shopping list
- salt and pepper shopping list
- Worcestshire sauce (matter of taste. . .I use a 1 T.) shopping list
- 2 (8 oz) cans tomato sauce shopping list
- 6 raw crabs, cleaned (**I use Dungeness. . . use a lrg crab in your area. Can be Blue Crab or whatever offered but needs to be meaty) shopping list
- **shell the crabs BUT leave the large front crab legs in tact. Break into sections at the joints to be dropped into the gumbo when ready** shopping list
- small bunch of parsley, chopped (I prefer about 1/8 c. chopped) shopping list
- 3 pounds raw shrimp, peeled and deveined shopping list
- 2 pounds of scallops (**note: can use manila or cherrystone clams in place of scallops. I alternate or sometimes add both scallops and clams.) shopping list
- cooked rice - whatever type you personally enjoy - this gumbo goes over the rice. shopping list
How to make it
- In skillet make roux using bacon grease or oil and flour. Cook until it is chocolate brown color. Add chopped vegetables and stir until wilted. Transfer to a large gumbo pot (I use a large stew kettle. . .key word - large.) Add water and bring to a boil. Add seasonings, and tomato sauce. Boil for approximately 1 hour. Add crab leg sections and parsley, continue boiling for about 20 minutes. Add Shrimp, crab meat and Scallops 2-3 minutes after adding the crab leg sections. Serve over hot fluffy rice in large soup, or if you have them, gumbo bowls.
- **Note: File powder comes from the south, if you are not a southerner- you may not know this, and if you have some available then sprinkle a little on top of the gumbo just before serving.
tinam
pintobean
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" It was excellent "
" It was excellent "