Christmas On The River Seafood Gumbo

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This recipe originated from a hunting camp in demopolis, alabama....a true southern small town. gumbo seems to be a common thing to serve at christmas or on christmas eve in the south.....we didn't do so at my house growing up, but my ex-husband's family always had gumbo at christmas.

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Steps

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Combine the water , lemon , crab boil , and 1 tsp salt in a large dutch oven.

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Bring it to a boil.

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Add the shrimp , and cook for 3 to 5 minutes.

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Remove and discard the lemon and crab boil.

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Remove the shrimp , reserving the water.

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Peel and devein the shrimp.

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Chill.

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Cook the bacon in a large skillet until crisp.

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Remove the bacon , reserving the drippings in the skillet.

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Crumble the bacon and set it aside.

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Add flour to the drippings in the skillet.

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Cook over medium heat , stirring constantly , until the roux is caramel-colored.

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Watch the temperature and adjust it according to your stove -- do not burn the roux or you will have to start over.

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Once the roux is caramel colored , stir in the onion , green pepper and celery.

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Cook over low heat for 10 minutes or until the vegetables are tender.

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Add the roux mixture , ham , and the remaining ingredients except rice , chilled shrimp and crumbled bacon to the reserved water in the dutch oven.

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Bring to a boil.

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Reduce heat , and si.

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Ingredients

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water, lemons, crab boil, salt, fresh shrimp, bacon, all-purpose flour, onions, green bell peppers, celery, ham, fresh crabmeat, fresh okra, whole tomatoes, worcestershire sauce, garlic powder, pepper, bay leaves, cooked basmati rice