Dauphin Island Crab Gumbo

This one is from an old newspaper clipping. Dauphin Island is off the coast of Alabama and where my mother spent many of her childhood summers.

 Dauphin Island Crab Gumbo

2 cups finely chopped celery
2 cups finely chopped onion
1 bell pepper, finely chopped
Minced Parsley
3 tablespoons bacon drippings
3/4 cup sifted flour
2 cups raw crab meat
2 cups canned tomatoes
1 cup cut okra
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Paprika (optional)
Hot sauce (optional)
1 tablespoon gumbo file

Saute celery onions, peppers, and parsley in drippings in covered skillet until soft. Remove from pan. Brown flour in drippings, add to vegetables. Add 3 qts water and crab. Cook for 30 minutes. Add tomatoes, okra and seasonings; simmer for one hour. Remove from heat; stir in file. Serve over rice.

Note: if cooked crab meat is used, add 10 minutes before removing from heat. Yield: 6 to 8 servings.

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