Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Hard Shell Crabs
2 lb Sliced Okra
2 tb Flour
5 tb Oil
1 tb Butter
1/2 c Chopped Green Onions
1 c Finely chopped Onions
3 Cloves finely chopped garlic
1 Chopped Green Pepper
1/2 c Chopped Celery
2 lb Shrimp(save peel)
8 c Water
1 c Diced Ham
1 cn Tomatoes
2 ts Salt
1/4 ts Black Pepper
5 Dashes of Tabasco
3 Bay Leaves
1/2 ts Powdered Thyme
1/2 ts Basil

Boil crabs for 20 mins. in lightly salted water. Remove, save water.
Put 2 Tbsp. of oil and 1 of butter in a non-cast iron skillet and fry
Okra until all traces of sliminess disappear. In a deep pot, put
remaining oil, stir in flour, make dark brown roux. Add onions,
garlic, green peppers and celery to roux, stir for 5 min. Add diced
ham and cook for 10 min. on low heat. Stir in tomatoes, shrimp and
simmer. In 8 cups of crab water, boil the shrimp heads, peelings for
15 mins. Add the Okra to the large pot, stir for a few minutes then
strain the shrimp water to the mixture. Add the remainig seasonings
and simmer slowly for 2 hours. Remove the back shell, belly flap,
legs and claws from the crabs. Clean out all unwanted material from
the crabs, break crabs in half and lightly crack the claws. Add crab
halves claws to the pot. Cook another 15 mins. adding the green
onions during the last 5. Serve over rice. If File' is desired,
sprinkle over rice prior to adding the gumbo.

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