Seafood Gumbo - cooking recipe

Ingredients

1/4 c. plus 1 Tbsp. bacon drippings
1/4 c. plus 2 Tbsp. all-purpose flour
2 medium onions, finely chopped
1 1/2 c. celery, finely chopped
1 clove garlic, minced
1 (28 oz.) can whole tomatoes, undrained
1 (16 oz.) can tomato sauce
5 to 6 c. water
1 Tbsp. salt
1 tsp. pepper
2 lb. fresh shrimp, peeled and deveined
1 1/2 lb. fresh crabmeat, drained
1 (16 oz.) pkg. frozen cut okra
1 pt. oysters, undrained (optional)
3 Tbsp. Worcestershire sauce
hot cooked rice

Preparation

Combine bacon drippings and flour in a large Dutch oven; cook over medium heat, stirring constantly, 10 to 15 minutes or until roux is the color of copper penny.
Stir in onion, celery and garlic; cook 5 minutes, uncovered, stirring occasionally.
Add tomatoes, tomato sauce, water, salt and pepper.
Simmer over medium heat for 1 hour, stirring occasionally.
Add shrimp, crabmeat and okra.
Simmer for 20 minutes.
Add oysters, if desired, and Worcestershire sauce.
Simmer 10 minutes.
Serve over hot cooked rice.
Yields 4 1/2 quarts.