Here's a wonderfully tasty recipe for an old Cajun favorite. It takes a while to make but is well worth the wait. This recipe easily serves 6. You may keep any left over in the refrigerator for 3 days and re-heat before serving.

Ingredients

* 2 lbs. Peeled Shrimp
* 1 lb. Crabmeat
* 2 dozen oysters(liquor reserved)
* 2 Large Onions (chopped)
* 2 tbs Bacon Fat
* 2 tbs Oil
* 12 oz. Tomatoes(can or fresh)
* 2 tbs All-Purpose Flour
* 2 Quarts Water
* 3 Cups Okra (chopped)
* 3 Cloves Garlic, Chopped
* 1 Large Bell Pepper (chopped)
* 3 Stalks Celery, Chopped
* Cayenne Pepper to taste
* Salt to taste
* Black Pepper to taste
* 1/2 cup Andouille sausage, chopped (optional)

Directions

1. in a large pot, bring the 2 quarts of water to a boil.
2. In a medium frying pan, make a roux by heating 2 tbs of oil till hot, add flour and stir till dark brown.
3. Take one cup of water from the boiling 2 quarts of water, add to flour (roux) mixture. When well-blended, add back to boiling water.
4. In a skillet, heat 2 heaping tbs of bacon fat, fry okra in fat till slime is removed. Add onions, celery and bell pepper to okra and cook until tender.
5. Smash tomatoes and add tomatoes and garlic to okra mixture. Fry about five minutes, add mixture to the 2 quart boiling water/roux mix).
6. Peel and wash shrimp. Pick through crabmeat for any remaining shell. Add seafood(except oysters) to other ingredients. Salt and pepper to taste.
7. Simmer Gumbo for 1 1/2 hours. Add the oysters and oyster liquor 15 minutes before serving. Serve hot over cooked rice.