• 2 lb. extra-large shrimp (about 16-20)
• 6 C. water
• 1 C. vegetable oil, plus more for sauteeing
• 1 C. flour
• 1/2 lb. smoked slab bacon, diced
• 3/4 lb. fresh okra, chopped
• 4 stalks celery, chopped
• 2 large onions, chopped
• 1 bunch green onions (both white & green parts), chopped
• 1 green bell pepper, chopped
• 1 tsp. dried thyme
• 2 bay leaves
• 3 Tbs. fresh parsley, chopped
• 3 Tbs. tomato paste
• 1 lb. fresh crab meat
• Louisiana hot sauce
• 3-4 C. cooked white rice
• Creole Seasoning:
• 5 Tbs. paprika
• 1 Tbs. ground black pepper
• 1 Tbs. ground white pepper
• 1 Tbs. cayenne pepper
• 1 Tbs. dried thyme
• 2 Tbs. garlic powder
• 1 Tbs. dried oregano
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. onion powder

For Seasoning: Blend all ingredients very well. Store in a tightly covered jar. Makes about 3/4 C. Boil shrimp in water; when they are pink, drain, cool, peel and devein them, preserving the water for stock. Make a dark brown roux: Stir 1 C. oil and flour together in a skillet over medium-high heat until a dark brown color is achieved. In a large stew pot, stir diced bacon over medium heat until it begins to crisp, then remove it from pot. Sauté okra in bacon drippings until it loses all signs of sliminess that will ultimately let it thicken the gumbo. Add a small amount of vegetable oil, followed by celery, onions, garlic, bell pepper, thyme, bay leaves and parsley. Sauté until the vegetables are cooked, about 7 minutes. Add tomato paste, stirring 1-2 minutes more. Pour in shrimp stock and return bacon to the pot. Bring gumbo to a boil, then thicken it gradually with the roux until a smooth, rich consistency is achieved. Cover pot and simmer 1 hour. When ready to serve, return shrimp to pot and add crab meat. Season to taste with Creole Seasoning and hot sauce. Remove and discard bay leaves. Serve in soup bowls over rice. Makes 6-8 servings.

Recipe courtesy: "New Orleans By the Bowl" as featured in The Oakland Press, Feb. 16, 2004