Mississippi Seafood Gumbo

• 4 Tbsp. Crisco oil
• 2/3 c. flour
• 2 large onions, chopped
• 2 cloves garlic, minced
• 1 1/2 c. chopped ham
• 6 c. chopped okra
• 4 qt. water
• 3 Tbsp. Worcestershire sauce
• 3 (16 oz.) cans tomatoes
• dash of Tabasco
• salt and pepper to taste
• 2 to 4 lb. peeled, raw shrimp
• 1 lb. crab meat
• 4 to 5 bay leaves
• cooked rice

1. Heat Crisco oil in heavy pot; add flour and brown slowly until a very dark roux has been made.
2. Add onions and garlic and brown, then add ham and brown.
3. Add okra.
4. Continue to brown mixture very slowly for about an hour or more.
5. Bring to a boil in large pot the water, Worcestershire sauce, tomatoes, Tabasco, salt and pepper.
6. Add browned mixture and cook slowly for 4 hours.
7. Add shrimp.
8. Cook slowly for 2 hours.
9. Add bay leaves 1 hour before serving.
10. Serve over 2 tablespoons rice in large bowl.
11. May be prepared several days ahead.
12. Freezes well.
13. Serves 6 to 8.

crisco oil, flour, onions, garlic, ham, okra, water, worcestershire sauce, tomatoes, salt, shrimp, crab meat, bay leaves, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608569 (may not work)