Cart Items: 0  Total: $0.00 Conch & Shrimp Gumbo Ingredient: 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 Directions: 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.