All portions are "more or less."
3 cans stewed tomatos...take one can of tomatoes in a bowl and cut up into fine pieces with scissors.
Then, cut one slice of bacon into small bits. Put the bacon in a large (preferably iron or heavy) skillet and fry the bacon but NOT crisp.
Now, pour the cut up tomatoes into the fry pan while it is real hot...stir well so as not to stick...cut heat down and while not so hot put a top on the skillet, cook the tomatoes a few minutes, taking top off and stirring occasionally.
Now repeat the above with the together two cans of tomatoes and two slices of bacon, pouring the tomatoes as cooked into the large heavy gumbo cook pot. Set the pot on another cook eye cut low enough to keep the tomatoes slowly cooking -- check occasionally and stir AND DO NOT let the tomatoes stick.
Now get about two medium large onions, a bell pepper, some celery (about fur or give stalks)..the individual stalks, cut off the green way down, ... okra...sliced like you are going to fry it.
Now, cut up another piece of bacon into bits, into the skillet, fry but not crisp...while real hot put the okra into the skillet while not too hot, stir, do NOT brown...put top on skillet, low heat...let the okra cook until it breaks down, but stir occasionally...do not let stick.
Now, go get a drink.
Next do the celery just above and do not forget the bacon.
Do the onions, the bell pepper, and anything else you decide to put in it.
I forgot, AFTER you do each item above dump it promptly into tech cooking tomatoes...and check for sticking.
When the concoction gets too thick put in a cup of water. Keep it thin enough to help keep from sticking but if you have it too thin it will not cook and break down into a "goo."
Better get another drink because you should keep cooking as long as you can ...eat a sandwich for energy.
In another large pot cook the shrimp, cool them, save the water if it is clean (have the shrimp real clean before cooking), peel and de-vein the shrimp and set aside.
If you have a ham hock or some diced pieces from a ham put same into the cooking pot.
You can add crabs either shelled pieces or crab meat...I am not too crazy about canned crab meat but it can be used.
Use the shrimp water, adding a cup at a time as the pot needs it. Keep strirring...do not let stick or you will have to throw out and start over! ! !+ +!
About twenty minutes before the gumbo is ready to take off, add the shrimp and/or crabs. Also you can add some parley and some parica, a little salt and pepper -- not too much, each can season his own.
If you start bout four in the afternoon you could be finished at nine or ten P.M. The gumbo is better is set overnight in the refrigerator and heated to dip over hot rice the next day. You may eat at once but it will not be nearly so good.
P.S. Sometimes I put a can of tomato sauce with the tomatoes...it is a good idea. I usually forget to get it.
Buster Klotz