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This is the best Shrimp gumbo I've ever eaten.
Shrimp Gumbo
12 slices bacon, fried and drained on paper
Bacon grease
10 Tbsp. flour
12 c. water
5 lb. raw cleaned shrimp
2 lb. lump crabmeat
5 chopped onions
2 bell peppers, chopped
5 pkg. cut frozen okra
10 bay leaves
4 (no. 303) cans tomatoes
10 Tbsp. Worcestershire
5 Tbsp. salt
1 Tbsp. black pepper
2 cans tomato paste
4 shakes of Tabasco
1 Tbsp. parsley flakes
1 tsp. celery seed
2 tsp. soy sauce
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. savory
Mix bacon grease with flour to make brown roux. Cook everything, except shrimp and crabmeat,
for 3 hours. Add shrimp and crabmeat. When shrimp turns pink, they are done.
Crumble in the crisp bacon. Freezes well. Yields 1 dozen (22 oz) freezer jars. Can cut recipe down.
Serve over rice.
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