Crab and Shrimp Gumbo

• 1 pound raw shrimp in the shell
• 1/2 pound Polish sausage
• 1/4 pound cooked ham
• 2 tablespoons corn, peanut or vegetable oil
• 1 tablespoon finely minced garlic
• 1 cup finely chopped onion
• 3/4 cup finely chopped scallions or green onions
• 1 cup finely chopped green pepper
• 1 cup finely chopped celery
• 1 pound fresh small okra pods or use 1 10-ounce package frozen okra
• 1 cup crushed imported tomatoes
• 1 bay leaf
• 3 cups shrimp broth (see recipe) or water
• 1/2 to 1 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• Salt to taste if desired Freshly ground pepper to taste
• 2 tablespoons flour
• 4 thin slices lemon, seeded
• 3/4 to 1 pound lump crab meat

1. Peel and devein the shrimp.
2. The shells may be used to make a broth (see recipe).
3. Cut the sausage on the bias into thin rounds, each about 1/4 inch thick
4. Cut the ham into 1/2-inch cubes.
5. Heat one tablespoon of the oil in a casserole and add the sausage.
6. Cook, stirring often, until sausage is lightly browned.
7. Add the ham and stir.
8. Cook about one minute.
9. Transfer the meats to a bowl and set aside.
10. Pour off the fat from the casserole.
11. Add the garlic, onion, scallions and green pepper to the casserole.
12. Cook, stirring, until vegetables are wilted.
13. If fresh okra is used, trim off any tough stems.
14. Cut the okra into small rounds.
15. There should be about one cup.
16. Add this to the casserole and stir.
17. Continue cooking until vegetables become fairly dry, about five minutes.
18. Add the tomatoes, bay leaf, 2 1/2 cups of the shrimp broth or water, Tabasco and Worcestershire sauces, salt and pepper.
19. Add the ham and sausage mixture.
20. Bring to a boil.
21. Heat the remaining tablespoon of oil in a small skillet and add the flour, stirring constantly with a wooden spoon.
22. Cook, stirring, until the flour is browned.
23. Take care not to burn the flour or it will be bitter.
24. Add the remaining half-cup of shrimp broth or water while stirring rapidly with a wire whisk.
25. Stir this sauce into the sausage and ham mixture.
26. Add the peeled shrimp and lemon slices and cook about 10 minutes.
27. Add the crab meat.
28. Stir gently to prevent breaking up the lumps.
29. Cook about five minutes.
30. Serve with plain boiled rice.

shrimp, sausage, ham, corn, garlic, onion, scallions, green pepper, celery, okra pods, tomatoes, bay leaf, shrimp broth, tabasco sauce, worcestershire sauce, salt, flour, thin slices lemon, crab meat

Taken from cooking.nytimes.com/recipes/5849 (may not work)