Tat2dHeart said:
...I haven't managed to make good gumbo yet (but I'm still trying).
Peek this!
Ingredients:
3-5 lbs of shrimp, preferably small to med size (peel and pull out vein), if using large shrimp, cut into pieces
1-2 lbs crabmeat (I prefer the claw meat, as it is less expensive, has better flavor, and is easier to pick shell fragments from before adding to pot)
8-9 slices of bacon (saving the grease for the rue)
1 1/2 bell peppers, chopped (I like to use green and red for color and flavor)
1 1/2 onion, chopped (Vidalia's are hard to beat this time of year, but doesn't matter)
3-4 lg. stalks of celery, chopped
1/2 bunch of green onions, chopped
1 tablespoon chopped garlic
All purpose flour ( a few tablespoons, approximately the same amount of flour as you have leftover oil from frying out the bacon)
3-4 whole bay leaves
Salt and pepper (your call as to the amount)
Cayenne pepper (just a shade over 1/4 teaspoon should be plenty)
2-3 qts. chicken broth
1 pkg (16 oz?) frozen sliced okra
Rice (your call, I like the simplicity of boil-a bag, but so long as it is cooked, doesn't matter)
Now, for the fun! Make sure all of your veges are chopped and ready before starting your rue
Fry bacon in a large skillet until well done. After taking bacon out, add an equal amount of flour, cooking on med-med. high heat, stirring every few seconds (I prefer using a non-stick pan, and a good wooden spoon). If it gets too hot, don't hesitate to take off of the stove eye occasionally to keep from burning. Once your rue has reached a golden pecan color, add all of your chopped veges (including garlic), and stir. As it thickens up, start adding some chicken broth.
At this point, I generally transfer the whole shebang into my larger stock pot, and continue cooking. As it boils, start adding more and more chicken broth, until the stock pot is 3/4 full. Crumble up the bacon (real small pieces)into the pot, cover and simmer on low for an hour or two (or three), stirring every 10-15 minutes to keep anything from sticking. Twenty minutes or so before you are ready to take off of heat, add the okra. Five minutes before you turn it off, add the shrimp.
Once you have turned off, add your crab meat (this will help keep your crabmeat from falling apart and being stringy, a mistake most folks make). I usually let it sit for an hour or so, then I add a frozen bottle of water to help the cooling process. Once that melts, I generally take it out and add another. This will help stop the cooking process, and make it cool enough to put in the refrigerator. Let it sit in the refrigerator overnight, as this will help all of the flavors "get to know each other a little better".
When heating up the next day, be sure to use a low heat with top on, stirring occasionally, and cooking your rice on the side. Once it almost reaches a boiling point, it is ready to serve. Turn off the heat, put a few tablespoons of rice in a bowl, fill with gumbo and eat!
Break out the fresh saltines, grab a glass of sweet tea, and you are living "Southern Style". (For a little extra flair, you can chop a few green onion tops and add a pinch of extra crabmeat to the top of each bowl).
Some people like File' (which is ground sassafras root), in their gumbo, and what I understand of the cajuns in La., if that is the case, sprinkle a little bit into your bowl when serving. Do not add it to the pot during the cooking process, as this will cause your gumbo to be stringy, which is what file' means.
Enjoy!
and ends with a C 
