Crab ‘N’ Shrimp Gumbo

• 6 bacon strips, diced
• 2 large onions, chopped
• 2 garlic cloves, minced
• 2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes
• 3 cans (10-1/2 ounces each) condensed beef consomme, undiluted
• 2 cups water
• 4 medium leeks, cut into 1/4-inch slices
• 1 medium carrot, diced
• 2 pounds fresh or frozen sliced okra
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1 pound fresh or frozen crabmeat, flaked and cartilage removed
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/3 cup all-purpose flour
• 1/3 cup cold water
• 3 tablespoons minced fresh parsley
• Hot cooked rice

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender.
2. Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes.
3. In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice.

bacon, onions, garlic, tomatoes, condensed beef, water, leeks, carrot, okra, shrimp, frozen crabmeat, salt, cayenne pepper, flour, cold water, fresh parsley, rice

Taken from www.tasteofhome.com/recipes/crab-n-shrimp-gumbo/ (may not work)