1 1/2 cups crabmeat
2 lbs shrimp, in shells
2 quarts water
2 small bay leaves
1 teaspoon lemon juice
1 small onion, cut in wedges
salt and black pepper
parsley
2 lbs okra, sliced
4 teaspoons bacon drippings, divided
4 tomatoes, peeled and chopped
2 onions, finely chopped
2 green peppers, finely chopped
1/2 teaspoon crushed red pepper, or to taste
4 teaspoons 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. Refrigerate shrimp and crab meat until ready to add to the gumbo.

Sauté okra in 2 teaspoons bacon drippings in a large heavy skillet. The okra will turn darker as it cooks. When the okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well, clean skillet and heat remaining 2 teaspoons bacon drippings. 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 minutes.

Serve with fresh boiled rice in soup bowls.

Serves 6 to 8.

Submitted by: L.M