Active Time
1 Hour
Total Time
1 Hour 45 Mins
Yield
Serves 12 to 15

How to Make It

Step 1

Slice the green onions, reserving green tops.

Step 2

Heat bacon drippings in a Dutch oven over medium; gradually whisk in flour. Cook, whisking constantly, until flour is chocolate colored (about 30 minutes).

Step 3

Add the sliced green onions, bell pepper, onion, celery, garlic, and tomato to the roux, and cook 8 minutes or until vegetables are tender. Add 2 quarts plus 2 cups water, parsley, table salt, ground black pepper, and ground red pepper; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.

Step 4

Pick the crabmeat, removing any bits of shell.

Step 5

Increase heat to medium-high, and add the shrimp, oysters, okra, and green onion tops; simmer 10 minutes. Remove from heat, and stir in fresh lump crabmeat and gumbo filé; let stand 15 minutes. Add water, if necessary, for desired consistency. Serve over hot cooked rice.