Bayou Seafood Gumbo

I have had this recipe for years. Every time I go home to visit my family I have to make this. It takes several hours to make, but it is well worth it. It also freezes well if you have any leftovers. Serve with steamed rice.

• Ready In: 2 hrs 45 mins
• Serves: 8

Ingredients

• 2  quarts  beef stock
• 2  bay leaves
• 1  teaspoon  dried chili pepper flakes
• 1  cup  cubed ham
• 3  teaspoons salt
• 4  tablespoons bacon drippings
• 4  tablespoons all-purpose flour
• 2  tablespoons  vegetable oil
• 2 1⁄2 cups frozen okra, thawed
• 2  medium onions, chopped
• 3  garlic cloves, minced
• 1⁄2 green pepper, chopped
• 1 (16 ounce) can tomatoes
• 1⁄4 teaspoon dried thyme leaves
• 4  tablespoons catsup
• 1⁄2 teaspoon  hot pepper sauce
• 1  tablespoon Worcestershire sauce
• 1  lb shrimp, peeled and cut in half
• 1  lb  crabmeat, cleaned
• 1  bunch green onion, chopped
• 1  tablespoon gumbo file

Directions

1. Combine stock, bay leaves, red pepper, ham and 2 teaspoons salt in large pot. Bring to boil over high heat. Reduce to medium. Cover and simmer 45 minute.
2. Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Do not let it burn. Stir constantly until flour is light brown.
3. Add oil, okra, onions, garlic, green pepper. Sauté until tender. Add tomatoes. Cook another 5 minutes.
4. Add sautéed vegetables to beef stock. Add 1 tsp salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for one hour.
5. Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Serve with rice.