• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


  • 1 1/2 cups crabmeat
  • 2 pounds shrimp, in shells
  • 3 quarts water
  • 2 small bay leaves
  • 1 teaspoon lemon juice
  • 1 small onion, cut in wedges
  • salt and black pepper
  • parsley
  • 2 pounds okra, sliced
  • 4 tablespoons bacon grease, divided
  • 4 tomatoes, peeled & chopped
  • 2 onions, finely chopped
  • 2 green peppers, finely chopped
  • 1/2 teaspoon crushed red pepper, or to taste
  • 4 tablespoons brown roux
  • reserved shrimp stock
  • salt, pepper, thyme, parsley, to taste
  • hot cooked rice


  • In a large Dutch oven boil the water with bay leaves, lemon
  • juice, onion wedges, salt, pepper, and parsley. Wash shrimp and
  • add to pot; boil for 2 minutes. Peel shrimp and return shells to
  • the stock for later use. Put shrimp and crab meat in
  • refrigerator until ready to add to the gumbo.
  • Saute okra in 2 tablespoons bacon grease in large heavy skillet.
  • The okra will turn darker as it cooks. When okra is soft,
  • transfer to a stew pot and add tomatoes. Stir and mix together
  • well. Clean skillet and heat remaining 2 tablespoons bacon
  • grease. Sauté the chopped onion, green pepper, and red pepper.
  • When soft, add to the stew pot.
  • In a saucepan, warm the roux; strain shrimp stock and stir into
  • the roux. When well-blended, add to the large stew pot with the
  • other ingredients. Bring to a boil and simmer for 1 1/2 hours,
  • adding more strained stock if needed. Taste and add salt,
  • pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours
  • longer; add the shrimp and crab meat and cook for 15 more
  • minutes.
  • Serve with fresh boiled rice in soup bowls.
  • Serves 6 to 8.


Categories: Main Dish  Misc. Soup/Stew  Shellfish  Soup 

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