Gumbo soup with shrimps, crab meat and bacon

Gumbo soup with shrimps, crab meat and bacon

Ingredients

• 2.5 l chicken broth
• 650 g peeled shrimp
• 450 g crab meat
• 400 g tomatoes in their own juice
• 300 g onions
• 250 g bacon
• 120 ml vegetable oil
• 120 g flour
• 1/2 cup chopped parsley
• 5 cloves of garlic
• 2 stalks of celery
• 1 bulgarian green pepper
• 1 bay leaf
• 1 tsp fresh chopped thyme
• 1 tsp cayenne pepper
• salt

Directions

1. Cut the bacon into thin slices, fry in a cast iron skillet over low heat until brown, transfer to a bowl.
2. Chop the onions, finely chop the celery, bell pepper, garlic, drain the juice from the tomatoes and chop it too.
3. Add vegetable oil to a frying pan with bacon fat, add flour, and stir fry until brown (20 minutes), add chopped vegetables (without tomatoes) and a third of chopped onions, simmer until softened (15-20 minutes).
4. Transfer the contents of the pan to a saucepan, pour over the broth, season with thyme, cayenne pepper, bay leaves, add the tomatoes, season with salt and cook for about 40 minutes.
5. When the vegetables are soft add the parsley, the remaining onion, shrimp and simmer for another 5 minutes.
6. Then put the crab meat, bacon, salt, simmer for 1-2 minutes, remove from the stove, remove the bay leaf
7. Serve shrimp, crab and bacon gumbo soup in deep bowls