Ingredients
6 bacon strips, diced2 large onions, chopped2 garlic cloves, minced2 cans (one 29 ounces, one 14-1/2 ounces) diced tomatoes3 cans (10-1/2 ounces each) condensed beef consomme, undiluted2 cups water4 medium leeks, cut into 1/4-inch slices1 medium carrot, diced2 pounds fresh or frozen sliced okra1-1/2 pounds uncooked medium shrimp, peeled and deveined1 pound fresh or frozen crabmeat, flaked and cartilage removed1/2 teaspoon salt1/2 teaspoon cayenne pepper1/3 cup all-purpose flour1/3 cup cold water3 tablespoons minced fresh parsleyHot cooked rice
Preparation
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving 1 tablespoon drippings. In same skillet, saute onions and garlic in drippings until tender.
Pour into a Dutch oven or soup kettle. Add the tomatoes, consomme and water. Cover and bring to a boil; add the leeks, carrot and okra. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes.
In a small bowl, combine flour and cold water until smooth. Stir into gumbo mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in parsley and reserved bacon. Serve immediately with rice.
