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From the Kitchen of: Pat Kersteter
THE SECRET TO GOOD GUMBO IS A RICH DARK ROUX. TO MAKE ROUX - MIX WELL IN A SKILLET (PREFERABLY A CAST IRON ONE) 6 TBSP. ALL PURPOSE FLOUR AND 4 TBSP. BACON GREASE OR VEGETABLE OIL. STIR CONSTANTLY OVER LOW HEAT UNTIL WELL BROWNED. WHEN REALLY DARK, REMOVE FROM HEAT AND SET ASIDE.
| 1 | Med. | Onion, finely chopped |
| 6 | cloves of Garlic, finely chopped | |
| 1 | lge. | Bell Pepper, finely chopped |
| 1/2 | C. | Celery, finely Chopped |
| 1 or 2 | lge | cans Tomatoes |
| 9-12 | C. | Water |
| 2-3 | Bay Leaves | |
| Salt, to taste | ||
| Pepper to taste | ||
| 1/4 - 1/2 | pkg. | Crab Boil |
| 1-2 | lbs. | Peeled Shrimp |
| Crab Meat (amount to your liking) | ||
| Okra | ||
| 1/2 | pt. | Oysters with liquid |
Saute: onion, garlic, bell pepper, and celery In a large pot add and bring to slow boil, tomatoes, water, bay leaves, salt and pepper and Crab Boil. Add Roux and stir well. Add sauteed ingredients and simmer about 10 minutes. Add peeled shrimp. Simmer about 1 1/2 hr. on low heat Then add, Crab meat, Okra and cook for about 45 min. more. About 10 minutes before serving, add the Oysters with liquid. Remove Bay Leaves before serving. Serve over hot rice with crackers.