Name: Seafood Gumbo
Yield: 4 servings
Ingredients: 1 pound Hickory Smoked Bacon, Fatty; 1/2 cups Flour; 1 whole Onion, Chopped; 1 whole Green Bell Pepper, Chopped; 3 stalks Celery, Chopped; 2 cans (24 Oz. Can) Diced Tomatoes; 1 pound Frozen Chopped Okra (optional); 1 can Water (Use The Can From The Tomatoes To Measure); 3 whole Bay Leaves; 2-1/2 pounds Shelled Clean Shrimp; 4 whole Crab Leg Sections; 1-1/2 bag (8 Oz. Bag) Imitation Crab Meat; 2 Tablespoons Worcestershire Sauce (optional); 1 clove Minced Garlic

Servings: 4 persons

1 pound Hickory Smoked Bacon, Fatty
1/2 cups Flour
1 whole Onion, Chopped
1 whole Green Bell Pepper, Chopped
3 stalks Celery, Chopped
2 cans (24 Oz. Can) Diced Tomatoes
1 pound Frozen Chopped Okra (optional)
1 can Water (Use The Can From The Tomatoes To Measure)
3 whole Bay Leaves
2-1/2 pounds Shelled Clean Shrimp
4 whole Crab Leg Sections
1-1/2 bag (8 Oz. Bag) Imitation Crab Meat
2 Tablespoons Worcestershire Sauce (optional)
1 clove Minced Garlic

1
In a large or electric frying pan, fry the bacon. Remove the bacon, crumble and set aside. Add flour to the bacon grease to preferred thickness; brown the flour. Add onion, bell pepper, and celery to the roux; saute. Place in a large pot and add tomatoes, okra, water and bay leaves to the vegetable mix.
2
Cook vegetables for 2 hours on low. Add crunbled bacon, shrimp, crab, Worcestershire sauce, salt, pepper and garlic to the soup. A seafood seasoning bag is a good flavoring option here, too. When ready to serve, put a pinch of file in the soup.
3
Another option for meatier gumbo or if crab is not available is to use about 1 pound of cooked, cubed chicken.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Seafood Gumbo

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