This tasty version of the classic southernLouisiana stew features smoky bacon, shrimp and crabmeat.
Recipe: Seafood Bacon Gumbo
1 bunch green onions, chopped 4 strips of bacon 4 tablespoons all-purpose flour 1 pound fresh okra, sliced 1 onion, chopped 3 celery ribs, chopped 1 green bell pepper, seeded and chopped 2 cups water 1 (14.5-ounce) can whole tomatoes 1 teaspoon salt 1/2 teaspoon ground black pepper 16 large shrimp, peeled and deveined 1/2 pound crabmeat
Chop green onions, reserving 1/2 cup ofthe green tops; set aside.
In a large, deep skillet, cook bacon overmedium heat until crisp. Remove bacon to a paper-towel linedplate, leaving drippings in pan.
Sprinkle flour into pan and cook, stirringconstantly, for about 2 minutes.
Add chopped green onions, okra, onion,celery and green bell pepper. Cook for 15 minutes, stirring often,until vegetables are very soft and starting to caramelize (donot burn, adjust heat if necessary).
Stir in water and tomatoes (undrained)and bring to a boil. Meanwhile, scrape any browned bits off thebottom of the pan. Crumble reserved bacon into skillet, reduceheat and simmer, partially covered, for 30 minutes.
Stir in reserved green onion tops andshrimp and cook, uncovered, until shrimp are pink, about 10 minutes.
Add crabmeat and heat thoroughly. Servewarm.
Makes 4 servings.
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