georgia gumbo

Name: Georgia Gumbo
Prep time: 20 min
Cook time: 3 h
Yield: 4
Cuisine: Southern
Ingredients: 6 cup(s) water; 2 pound(s) unpeeled medium size fresh shrimp; 8 slice(s) bacon; 1/4 cup(s) all-purpose flour; 1 tablespoon(s) all-purpose flour; 2 large onions, chopped; 1 cup(s) green bell pepper, finely chopped; 1/2 cup(s) green onions, chopped; 1 large garlic clove, minced; 5 cup(s) water; 32 ounce(s) canned whole tomatoes, undrained and chopped; 2 - bay leaves; 2 tablespoon(s) chopped fresh parsley; 2 teaspoon(s) salt; 1 teaspoon(s) dried thyme; 1/4 teaspoon(s) ground black pepper; 20 ounce(s) frozen okra, sliced, thawed (may use fresh); 2 cup(s) cooked ham, diced; 1 teaspoon(s) creole seasoning; 3-4 - drops of hot sauce; 1 pound(s) fresh crab meat, drained and flaked (remove any shells); 1 teaspoon(s) gumbo file; - hot cooked basmati rice

6 Pinches

Lynette C

Gulf Breeze, FL

Updated on Feb 19, 2018

This recipe takes some time, but it is delicious. Using fresh ingredients really makes a difference with the seafood.

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prep time 20 Min

cook time 3 Hr

method Stove Top

yield 4 1/2 quarts

Ingredients

6 cups water
2 pounds unpeeled medium size fresh shrimp
8 slices bacon
1/4 cup all-purpose flour
1 tablespoon all-purpose flour
2 large onions, chopped
1 cup green bell pepper, finely chopped
1/2 cup green onions, chopped
1 large garlic clove, minced
5 cups water
32 ounces canned whole tomatoes, undrained and chopped
2 - bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
20 ounces frozen okra, sliced, thawed (may use fresh)
2 cups cooked ham, diced
1 teaspoon creole seasoning
3-4 - drops of hot sauce
1 pound fresh crab meat, drained and flaked (remove any shells)
1 teaspoon gumbo file
- hot cooked basmati rice

How To Make georgia gumbo

Step 1

Bring 6 cups water to boil; add the shrimp, and cook 3 to 5 minutes. Drain; rinse with cold water. Chill. Peel and devein when cool enough. Set shrimp aside and keep cold.

Step 2

Cook the bacon in a large skillet until crisp; remove the bacon and drippings, reserving 1/2 cup of the drippings. Crumble the bacon, and set aside.
Step 3

Return 1/4 cup plus 1 tablespoon of the bacon drippings to the skillet; add all the flour (1/4 cup plus 1 tablespoon) and cook over medium heat, stirring constantly, until the roux is caramel colored (about 15 minutes).
Step 4

Saute the onion and next 3 ingredients in the remaining 3 tablespoons reserved bacon drippings in a large Dutch oven over medium heat until tender. Add the roux, 5 cups water and the next 6 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer for 2 hours.
Step 5

Add the okra, ham, Creole seasoning, and hot sauce; bring to a boil. Cover, reduce heat and simmer 15 minutes.
Step 6

Add the reserved shrimp and crabmeat; simmer, uncovered, 10 minutes. Remove and discard the bay leaves. Stir in gumbo file. Serve over hot cooked rice. Sprinkle crumbled bacon over each serving.
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