SEAFOOD - Randy's Mobil Seafood Gumbo

Randy Tidmore

Best if made one day before serving.

5 tablespoons bacon drippings

6 tablespoons plain flour

2 large onions, chopped fine

2 cups celery, chopped fine

1 large green pepper, chopped fine

4 cloves garlic, crushed

2 tablespoons parsley flakes

4 whole bay leaves

1 28 oz. can tomatoes, chopped

1 15 oz. can tomato sauce

3 teaspoons salt

1 teaspoon pepper

2 quarts water

3 cups chopped fresh okra or 2 10z pkg frozen okra, cut

2 lbs. raw shrimp, peeled

8 to 12 cleaned crab backs or 1 lb. crabmeat

3 tablespoons Worcestershire sauce

2 or more drops Tabasco sauce

2 tablespoons file'

Hot white rice.

Using an iron skillet, make the roux by melting the bacon drippings over moderate heat.

Add flour, 1 tablespoon at a time, keeping the roux smooth.

Roux must be stirred constantly to get a very dark color, but not burn.

Take your time to get a dark caramel color.

Lower heat, if necessary, and keep stirring.

When roux is finished, remove from heat and set aside.

In a large, heavy soup pot, add onions, celery, green pepper, garlic, parsley, bay leaves, chopped tomatoes, tomato sauce, salt, pepper, and water; stir.

Bring to a boil, and reduce heat to simmer.

Cook, uncovered, for 2 hours.

After the 2 hours, scoop up a cup of liquid, and slowly add to the roux, keeping roux smooth.

Add another cup of the hot liquid to the roux until the roux is the consistency of the gumbo.

Add liquified roux to the soup pot, and stir well.

Add okra, and continue to cook and stir for 1/2 hour.

Add shrimp, crab backs or crabmeat, Worcestershire sauce, Tabasco sauce and file'.

Continue cooking for another 1/2 to 1 hour; then test for salt.

Stir frequently at this stage of cooking.

Let Gumbo cool, and refrigerate overnight.

When ready to serve, reheat very slowly; stir often, being careful not to let the Gumbo stick.

Remove bay leaves and discard.

Serve hot over rice in soup bowls.

Gumbo freezes very well.

Serves 8 to 10.