Seafood Gumbo - cooking recipe

Ingredients

2 lb. raw, peeled shrimp (save the shells)
1 pkg. crab boil (in bag)
1/2 c. bacon grease or olive oil
1 c. flour
3 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 c. chopped green onions
1 c. chopped parsley
2 c. lump crabmeat
2 c. oysters
2 c. sliced okra
Worcestershire sauce
Tabasco sauce
salt

Preparation

Boil
shrimp shells and crab boil in 2 quarts water for 20 minutes.
Drain
and
cool the liquid.
Discard shells and seasoning.
Make
a
roux,
using
grease and flour in a large heavy
pot, stirring constantly over low to medium heat, until dark
brown
in
color.
Add
onions,
bell pepper, celery and cook
until
clear.
Add green onion and parsley.
To the cold shrimp broth, add enough cold water to make 4 quarts of liquid and then add to roux mixture.
Bring this to a boil and reduce to medium
heat.
Add crab, oysters, shrimp and okra.
Season to your
taste
with
sauces and salt.
Simmer on low heat at least 1 hour.
Serve over steamed rice with saltine crackers.