Gumbo Supreme Recipe
Ingredients
| Bacon | 1/2 Cup (16 tbs), diced | |
| 1/2 cup chopped green onions | ||
| Garlic | 1 Clove (5gm), minced | |
| Flour | 5 Tablespoon | |
| Salt | 2 1/2 Teaspoon | |
| Thyme leaves | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 16-ounce cans whole tomatoes, drained | ||
| Bay leaves | 2 | |
| 1 1/2 cups boiled ham, cut into 3/4-inch squares | ||
| 1 10-ounce package frozen okra, partially thawed | ||
| Medium shrimp | 2 Pound | |
| 1 6-ounce package frozen Alaska King crab, partially thawed | ||
Directions
About 1 hour before serving: In Dutch oven, saute bacon until crisp; remove and reserve.
To drippings, add green onions and garlic; saute until tender; stir in flour until blended.
Gradually stir in 5 cups water; add salt, thyme, pepper, tomatoes, bay leaves, ham; simmer, covered, 30 minutes, stirring occasionally.
Cut okra into 1-inch pieces; add to Dutch oven; cook 15 minutes.
Add shrimp and crab; simmer, uncovered, 10 minutes or until shrimp turn pink and crab is heated through.
Remove bay leaves and sprinkle gumbo with reserved bacon bits.
Serve over hot cooked rice in soup bowls.
To drippings, add green onions and garlic; saute until tender; stir in flour until blended.
Gradually stir in 5 cups water; add salt, thyme, pepper, tomatoes, bay leaves, ham; simmer, covered, 30 minutes, stirring occasionally.
Cut okra into 1-inch pieces; add to Dutch oven; cook 15 minutes.
Add shrimp and crab; simmer, uncovered, 10 minutes or until shrimp turn pink and crab is heated through.
Remove bay leaves and sprinkle gumbo with reserved bacon bits.
Serve over hot cooked rice in soup bowls.
Chef
