Mrs. Edward Sledge Sr.’s Seafood Gumbo Recipe
Recipe shared by historian John Sledge, originally published in the December 2023 issue
SERVES 4 – 6
Ingredients
5 tablespoons bacon drippings
6 tablespoons flour
2 onions, finely chopped
1 1/2 cups celery, finely chopped
1 clove of garlic, minced
1 28-ounce can tomatoes
1 15-ounce can tomato sauce
5-6 cups water
3 teaspoons salt
1 teaspoon pepper
2 pounds peeled shrimp (or substitute fresh crab meat)
1 package frozen chopped okra
1 pint fresh oysters
3 tablespoons
Worcestershire sauce
2 cups cooked rice
Directions
1. Heat a large Dutch oven or pot over medium-high heat. Add bacon drippings and flour and stir constantly until flour turns dark brown, being careful not to burn.
2. Add onions, celery and garlic, and cook, stirring, for about 5 minutes. Add tomatoes, tomato sauce, water, salt and pepper. Reduce heat to a medium-low and simmer for 1 hour, stirring occasionally.
3. Add shrimp, okra and oysters, and cook 20 minutes longer. Add Worcestershire and stir well. Serve over rice.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
