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Conch & Shrimp Gumbo

Conch & Shrimp Gumbo
6 slices bacon
1/4 cup plus 1 tablespoon flour
5 cups chicken broth
2 - 14.5oz. cans stewed tomatoes, undrained
1 pound fresh okra, sliced or 1 -10oz. package frozen sliced okra
1 large yellow onion, chopped
2 cloves garlic, minced
1 bunch scallions, chopped
2 stalks celery, sliced
1 large green pepper, diced
1 teaspoon Tortuga Hell-Fire Hot Pepper Sauce
2 cups diced ham
3 teaspoons seasoned salt
1 teaspoon ground black pepper
2 bay leaves
1- 1/2 teaspoon dried whole thyme
4 large or 8 small conch, cleaned well tenderized & sliced into 1 inch pieces
1 pound large shrimp, peeled & deveined
1 tablespoon fresh parsley
Hot white rice
Add clams, scallops or other seafood as desired

In 5 quart Dutch oven or large pot, cook bacon until crisp. Remove bacon, crumble & set aside. Add flour to bacon drippings & cook over medium heat, stirring constantly, to make a roux, cooking until roux is the color of a copper penny (10-15 minutes). Gradually stir in water & mix well, stirring constantly. Add tomatoes & all remaining ingredients except conch, shrimp & parsley to roux mixture & stir well. Simmer covered over low heat for 1 hour, stirring occasionally. Stir in conch & cook another hour, stirring occasionally & skimming off any surface foam. Add shrimp & cook until shrimp turns pink, about 3 minutes - do not overcook. Stir in crumbled bacon pieces & serve over hot white rice. Sprinkle with fresh parsley.