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Ingredients

• 2/3 c. bacon drippings - can use oil in place of bacon drippings
• 1 c. flour
• 2 lrg. onions, chopped
• 3 ribs celery, chopped
• 5 cloves of garlic, chopped (Love garlic? Go for 6 cloves, chopped)
• 1/4 lrg bell pepper, chopped
• 2 quarts water
• 3 bay leaves
• Tabasco sauce or Emeril's hot sauce or hot sauce of choice (to your taste for heat)
• salt and pepper
• Worcestshire sauce (matter of taste. . .I use a 1 T.)
• 2 (8 oz) cans tomato sauce
• 6 raw crabs, cleaned (**I use Dungeness. . . use a lrg crab in your area. Can be Blue Crab or whatever offered but needs to be meaty)
• **shell the crabs BUT leave the large front crab legs in tact. Break into sections at the joints to be dropped into the gumbo when ready**
• small bunch of parsley, chopped (I prefer about 1/8 c. chopped)
• 3 pounds raw shrimp, peeled and deveined
• 2 pounds of scallops (**note: can use manila or cherrystone clams in place of scallops. I alternate or sometimes add both scallops and clams.)
• cooked rice - whatever type you personally enjoy - this gumbo goes over the rice.

Description

This Gumbo Takes Time To Make, Is A Little Expensive Because Of The Seafood BUT WOW. . . For Flavor. I Have To Make This Every Couple Of Months And Share. It Is One Of My Favorite Down-home Comfort Foods And It Is Messy To Eat. My Kind Of Fun Food.

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