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Crab 'n' Shrimp Gumbo

I found this recipe in a magazine over 30 years ago. I change it from time to time to suit our tastes.—La Vonne Vrooman, Dothan, Alabama

16-20 ServingsPrep: 10 min. Cook: 1 hour 25 min.

Ingredients

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

Directions

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 of 2

Crab 'n' Shrimp Gumbo (continued)

Directions (continued)

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.
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. Yield: 16-20 servings (about 5 quarts).

Nutrition Facts: 1 serving (1 each) equals 149 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 418 mg sodium, 12 g carbohydrate, 3 g fiber, 13 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.