from the kitchen of Senator Allen J. Ellender
7 tablespoons fat (vegetable oil or
smoked bacon fat)
1 rounded tablespoon flour
2 lbs. onions, chopped fine
3 pieces celery, chopped fine
1 medium bell pepper, chopped fine
1 lemon rind grated (remove white
membrane and chop rest of lemon)
3 cloves minced garlic
Dash of Worcestershire, Tabasco,
thyme and McCormick Season All
2 bay leaves
Salt to taste
2 ½ lbs fresh okra
3 lbs peeled shrimp tails
1 lb. crab meat
1 pint oysters
Parsley and chopped green onions
In a large, heavy bottom saucepan heat 5 tablespoons of fat over medium high heat.
Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved.
Add onions, celery and bell pepper and sauté until wilted then add lemon, garlic, thyme, bay leaves, Tabasco, Worchestershire, Season All and salt to pan and reduce heat and simmer for at least 45 minutes.
Cut okra into small pieces, combine with remaining fat and cook slowly in small pot until okra is no longer ropey. Stir to prevent scorching or browning then add to gumbo mixture and cook for at least 20 minutes
Add shrimp, crab meat and 10 minutes later, oysters.
Add water to create soupy consistency. Cook for 20 minutes after the mixture has started boiling.
Serve over rice with parsely and chopped onions.