Recipes

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.