Griff's Kitchen

Ingredients

28 oz. Whole Tomatoes [canned] [puree in a blender]

1 lb Okra [cut into discs]

1 Onion [large] [chopped]

1 Bell Pepper [chopped]

2 stalks Celery [chopped]

2-3 cups Roux [medium/dark color]

Flour

Cooking Oil

3 lbs. Shrimp [medium] [headed] [shelled]

1 lbs. Crab Meat [picked through for shells/cartilage]

Salt [to taste]

Pepper [to taste]

1/4 cup Tony Chachere’s Creole Seasoning

Crab Boil [Rex or Old Bay spice bag]

3 Bay Leaves

1 Lemon [juiced] [strained]

1/2 tsp Gumbo Filè

Procedure

Fill a large stock pot with 12 quarts of water

Add the shrimp boil pouch, Tony Chachere’s, bay leaves, and lemon juice.  Bring to a boil.

Add the shrimp (with shells on) and cook until done

Remove shrimp and set aside.

Discard Bay leaves and seasoning pouch.

Add the onion, green pepper, celery, tomato puree, and okra to the stock pot

In a separate pan, make the roux

Whisk in two cups of stock and then add back to the stock pot

Simmer for an hour

Peel the shrimp

Add the shrimp and crab. Continue to simmer for another hour

Stir in the gumbo filè

Serve hot, over white rice

Source: Janie Griffin