Ingredients
12
boiled, cleaned blue crabs (break in half and crack claws)
5
lbs. shrimp (boil shrimp in water seasoned with crab boil, onions, 1/2
sliced lemons, salt to taste)
Strain shrimp broth and save to make gumbo.
Peel shrimp and refrigerate with cleaned crabs until the gumbo base is made.
2
fresh tomatoes or 1 c. canned tomatoes
2
cloves garlic, chopped fine
1
c. diced ham or 4 slices crisp bacon, crumbled
2/3
cup flour to thicken rue
Directions
1.
Place bacon grease in iron skillet, add flour and brown to a dark, dark brown (careful not to burn).
2.
Add chopped onion, celery fry until onion begins to brown, then add garlic and the washed sliced thin okra.
3.
Quickly stir in 1 gallon shrimp broth.
9.
Do not boil gumbo after the file has been added.
10.
Serve over cooked long grain rice.
Columbus Restaurants
