Moma Gumbo

• 4 Tbsp. bacon drippings
• 4 Tbsp. flour
• 2 medium onions diced
• 2 medium bell peppers diced
• 2 lb. okra sliced
• 2 stalks celery diced
• 2 15 oz. cans diced tomatoes undrained
• 2 lb. shrimp peeled
• 2 lb. crabmeat or preferred claw meat
• Tabasco to taste
• Salt and pepper to taste
• 1 garlic clove

1. The secret is in the roux.
2. Brown the flour in the bacon drippings until golden brown.
3. Add onions, tomatoes, celery, garlic and bell peppers.
4. Simmer and stir frequently for 15 minutes.
5. Place the roux in larger pot; add 3 quarts of water and half of the shrimp, crabmeat and okra.
6. Simmer slowly for 2 hours (the longer the better).
7. Then 30 minutes before serving add the remaining shrimp, crabmeat and okra.
8. Serve over hot rice.

bacon drippings, flour, onions, bell peppers, okra, stalks celery, tomatoes, shrimp, crabmeat, salt, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54581 (may not work)