During my Christmas blogmas posts, I shared recipes that I loved during Christmas time. If you cant’ tell, I love to look at old recipes. So, I’m going to continue this into the new year. I’ll be sharing recipes at random. I’m also going to be trying them out and giving you a review at the bottom. I’ll see how they taste and come out. I think it’ll be fun. For now, I leave you with this recipe. 🙂
3 tablespoons bacon drippings
3/4 cup all-purpose flour
1 teaspoon pepper
1 1/2 cups diced onion
1 1/2 cups diced celery
1 (16-ounce) can tomatoes, undrained
2 (7 1/2-ounce) cans tomatoes and jalapeno peppers, undrained
1 (10-ounce) package frozen sliced okra or 10 pods fresh okra, sliced
1/2 cup diced shallots
8 bay leaves, finely crushed
1/8 teaspoon garlic salt
1/2 teaspoon hot sauce
2 quarts water
8 to 10 whole crabs, cooked and cleaned
1 pound fresh crabmeat
1 pound fresh shrimp, peeled
1 teaspoon gumbo file
Hot cooked rice
Heat bacon drippings in a heavy skillet over high heat; stir in flour, salt, and pepper. (Mixture will have the consistency of paste.) Cook, stirring constantly, about 5 minutes or until mixture is the color of a copper penny.
Reduce heat; add onion and celery, and cook 10 to 15 minutes or until tender, stirring occasionally, Remove from heat.
Combine next 8 ingredients in a 4-quart Dutch oven. Stir in onion mixture. Add whole crabs. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally.
Stir in crabmeat and shrimp; cover and cook an additional 30 minutes. Add gumbo file.
Serve over rice.
Yield: about 2 quarts.
Recipe by Lynn E. Young in: Southern Living 1985 Annual Recipes