Shrimp Gumbo

Ingredients

• 4 bacon slices
• 2 tablespoons vegetable oil
• 1/2 cup all-purpose flour
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 2/3 cup chopped celery
• 5 garlic cloves, minced
• 2 cups hot water
• 1 cup frozen cut okra, thawed
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 tablespoon Cajun seasoning
• 2 (8-ounce) bottles clam juice
• 2 bay leaves
• 1 1/4 pounds medium shrimp, peeled and deveined
• 1 (8-ounce) container Standard oysters, undrained
• 1 1/2 to 3 teaspoons hot sauce
• 5 cups hot cooked long-grain rice

Preparation

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 3 tablespoons drippings in pan; crumble bacon, and set aside.
2. Add oil to bacon drippings; place over medium heat. Add flour; cook, stirring constantly, 10 minutes or until very brown. Slowly add onion and next 3 ingredients; reduce heat to medium-low, and cook, stirring constantly, 4 minutes. Slowly add water, stirring well. Add okra and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes, stirring occasionally.
3. Add shrimp and oysters; cook 10 minutes or until seafood is done. Stir in hot sauce. Discard bay leaves. Spoon 1/2 cup rice into each serving bowl; add 1 cup gumbo. Sprinkle each evenly with crumbled bacon.