Shrimp/Crab Gumbo
  • Four strips of sliced bacon; 1 bell pepper, diced; 2 medium sweet onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves; one to two cups chopped okra (your preference); 1 large can diced tomatoes; 1 small can tomato sauce; salt and pepper to taste; 2 1/2 lbs. peeled raw shrimp; 2 lbs. crab meat (either lump, claw or mixed); optional – whole crab bodies and cracked claws. Add water as needed.
  1. Dice about four strips of bacon into large soup pot
  2. Brown the bacon and remove from grease
  3. Add 1 bell pepper, diced; 2 med
  4. onions, diced; 4 cloves fresh garlic, chopped; 3 bay leaves and saute’ until tender
  5. Add 1 to 2 cups chopped okra, add enough water to cover and simmer until okra is tender
  6. Add the bacon, crumbled, and 1 large can diced tomatoes and 1 small can tomato sauce
  7. Add more water if too thick
  8. Season with salt and pepper
  9. Remove the bay leaves
  10. Bring to almost a boil and add 2 1/2 lbs
  11. peeled, raw shrimp and 2 lbs
  12. crab meat [ either lump, claw or mixed]
  13. Better yet, whole crab bodies and claws if you are so lucky
  14. Simmer just until shrimp have turned pink
  15. You may add some file’ if preferred
  16. Serve over steamed white rice
  17. We put out the bottle of hot sauce and let each person add if they want some zing to it
Recipe Notes

Back many years ago we lived in a fishing community (Orange Beach) and seafood was abundant. Gumbo was always served at any family get together. Not quite so fortunate now but still go to the expense of buying seafood at the local fish houses for ole time’s sake.