Seafood Gumbo

• 1/4 c. plus 1 Tbsp. bacon drippings
• 1/4 c. plus 2 Tbsp. all-purpose flour
• 2 medium onions, finely chopped
• 1 1/2 c. celery, finely chopped
• 1 clove garlic, minced
• 1 (28 oz.) can whole tomatoes, undrained
• 1 (16 oz.) can tomato sauce
• 5 to 6 c. water
• 1 Tbsp. salt
• 1 tsp. pepper
• 2 lb. fresh shrimp, peeled and deveined
• 1 1/2 lb. fresh crabmeat, drained
• 1 (16 oz.) pkg. frozen cut okra
• 1 pt. oysters, undrained (optional)
• 3 Tbsp. Worcestershire sauce
• hot cooked rice

1. Combine bacon drippings and flour in a large Dutch oven; cook over medium heat, stirring constantly, 10 to 15 minutes or until roux is the color of copper penny.
2. Stir in onion, celery and garlic; cook 5 minutes, uncovered, stirring occasionally.
3. Add tomatoes, tomato sauce, water, salt and pepper.
4. Simmer over medium heat for 1 hour, stirring occasionally.
5. Add shrimp, crabmeat and okra.
6. Simmer for 20 minutes.
7. Add oysters, if desired, and Worcestershire sauce.
8. Simmer 10 minutes.
9. Serve over hot cooked rice.
10. Yields 4 1/2 quarts.

bacon drippings, allpurpose flour, onions, celery, clove garlic, tomatoes, tomato sauce, water, salt, pepper, fresh shrimp, fresh crabmeat, okra, oysters, worcestershire sauce, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571419 (may not work)