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1
Clean crabs, discarding spongy substance in main shell.
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2
Reserve claws and other meaty portions.
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3
Clean shrimp, reserving shells.
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4
Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth.
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5
Pour oil into heavy skillet to depth of 18 inch.
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6
Heat and add beef, ham, sausage, gizzards and salt pork.
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7
Saute until lightly browned, stirring occasionally.
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8
Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously.
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9
Add bay leaves, cover and simmer about 30 minutes.
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10
Heat 2 tablespoons more oil in skillet and add onions, green peppers, celery and garlic.
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11
Saute until lightly browned, stirring now and then.
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12
Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer.
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13
Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes.
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14
Add shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink.
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15
Stir in 2 tablespoons sugar.
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16
Add okra mixture to kettle.
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17
Drain second can of tomatoes, reserving liquid.
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18
Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy.
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19
Simmer about 30 minutes.
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20
Add parsley flakes and remaining 2 tablespoons sugar.
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21
Season to taste with salt and pepper.
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22
Serve at once or refrigerate and reheat later.
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23
Serve over hot rice in deep soup bowls.
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24
Pass hot pepper sauce and crackers with gumbo, if desired.
