Ingredients:

  • 1 cup(s) all-purpose flour, unsifted
  • 1 cup(s) vegetable oil
  • 3 cup(s) (about 6 stalks) diced celery
  • 3 cup(s) (about 3 medium) diced onion
  • 3 cup(s) (about 3 large) diced green bell pepper
  • 7 cup(s) reduced-sodium canned chicken stock
  • 3 cup(s) (about 1 1/2 pounds) okra, sliced horizontally into 1/2-inch slices
  • 1 pound(s) smoked ham, diced
  • .5 pound(s) crab meat
  • 2 can(s) (28 ounces each ) crushed tomatoes, juice reserved
  • .5 cup(s) fresh parsley leaves, chopped
  • 1 tablespoon(s) fresh lemon juice
  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) dried oregano leaves
  • .5 teaspoon(s) dried thyme leaves
  • .5 teaspoon(s) old bay seasoning
  • .5 teaspoon(s) salt
  • .25 teaspoon(s) ground black pepper
  • .25 teaspoon(s) ground red pepper
  • 2 pound(s) medium fresh or frozen shrimp, peeled
  • .5 teaspoon(s) gumbo filé powder
  • 9 cup(s) cooked rice
  • Hot-pepper sauce, to taste

Instructions:

  1. In a 12-quart heavy kettle or Dutch oven, heat flour and oil over medium-low heat. Cook, stirring frequently, until flour browns to a dark, mahogany color, being careful not to burn — 40 to 50 minutes. Stir in the celery, onion, and bell pepper. Cook, stirring occasionally, until vegetables are soft — about 30 minutes.
  2. Add the chicken stock, okra, ham, and crab meat; cook 40 minutes more. Stir in the tomatoes and juice, parsley, lemon juice, sugar, oregano, thyme, Old Bay seasoning, salt, black pepper, and red pepper. Cook 30 minutes. Stir in the shrimp and filé powder; cook until shrimp have cooked through — about 15 minutes. Serve warm over rice with hot-pepper sauce or freeze for up to 2 months.