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Shrimp Gumbo

Yield about 1 gallon


  • 6 quarts water
  • 1 1/2 tablespoons seafood seasoning
  • 1 1/2 pounds medium shrimp
  • 2 tablespoons bacon drippings
  • 2 tablespoons all-purpose flour
  • 1 3/4 cups finely chopped onion
  • 2 pounds okra, sliced
  • 1 cup chopped ham
  • 1 (24-ounce) can whole tomatoes, undrained and finely chopped
  • 1 cup chopped celery
  • 1 cup finely chopped green pepper
  • 1 pound lump crab meat
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon whole oregano
  • 1/4 teaspoon whole thyme
  • 2 bay leaves
  • Hot cooked rice

How to Make It

  1. Bring water and seafood seasoning to a boil in a large Dutch oven; add shrimp, and return to a boil. Reduce heat, and simmer 3 minutes. Drain well, reserving liquid; rinse shrimp with cold water. Peel and devein shrimp; chill until needed.

  2. Melt bacon drippings in a 10- quart stock pot over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion, and sauté until tender. Add okra and ham; cook over medium heat, stirring constantly, 10 minutes. Add next 10 ingredients; mix well. Pour 6 cups reserved shrimp liquid into gumbo; simmer, uncovered, for 1 hour, stirring occasionally (add additional water, if necessary). Add shrimp, and cook an additional 20 minutes.

  3. Remove bay leaves; spoon gumbo into individual soup bowls over rice. Serve immediately.

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