Shrimp Gumbo

Shrimp Gumbo
(Aunt Alice’s)

1 lb bacon (Fry until crisp then crumble; save grease)

2 large chopped onions
2 tsp granulated garlic (8 cloves minced)
Sauté onions and garlic in saved grease and cook until transparent. (add a little water to scrape up everything and put in big pot)

Then add the following and turn to medium heat to get ready to boil.
4 - 16 oz cans crushed tomatoes**
4 - 16 oz cans water
6 quarts chicken stock (use part ham broth if you have it)
crumbled bacon
5 bay leaves
16 oz. bag of sliced frozen okra (or more if you love it and fresh if you have it)
3 cans lump crab meat (unless you have fresh)

Bring it to boil then add
4-6 lbs raw shelled and deveined shrimp… the more the better. Reduce to a simmer once shrimp are nice and pink.**

Season to taste:
Salt to taste.  Maybe a tablespoon.  Add a teaspoon at a time and taste each time.
3 Tablespoons “Gumbo Filé” powder.

You can eat it right away, but the longer it sits, it gets better.  Mom cooks for 2 hours.
Serve over hot bowl of white cooked rice.

Mom additional notes:
**If you don't have crushed tomatoes, you can blend up any canned tomatoes.  I add 4 cups of water if they're crushed.  One year I added chunks canned tomatoes and only added 2 cups of water.
**If shrimp is raw, you need to boil.  So bring it all to a boil then throw in shrimp (6lbs) and boil until it turns pink.  Bring down to simmer and add crab (you can buy canned crab (by tuna) but that disintegrates.  You can also get fresh lump crab meat in refrigerated section of Sams Club by fish.  $20 for a pound.