Seafood Gumbo – Gollott Style

Most often Gumbo recipes are at the center of Mardi Gras festivities. Here is a family recipe that has been celebrated over and over again!


2 lbs. wild caught domestic peeled shrimp
2 large onions (chopped)
1 lb. crabmeat and/or dressed crabs
2 heaping tbsp. bacon fat
2 tbsp. oil
1 can diced tomatoes
2 tbsp. all-purpose flour
2 quarts water (boiling slow)
3 cups okra (cut in small pieces)
3 pods garlic, cut (optional)
1 large sweet pepper (chopped)
Cayenne pepper (optional)
Salt to taste

Make a roux by heating 2 tbsp. of oil until hot, add flour and stir until dark brown. Take one cup of water from the boiling 2 quarts of water, add to flour mixture. When well blended, add back to boiling water. Heat 2 heaping tbsp. of bacon fat, fry cut okra in fat until slime is removed. Add onions and sweet pepper to okra and cook until tender. Add tomatoes and garlic to okra, onion, pepper mixture. Fry about five minutes, add mixture to roux and water. Peel and wash shrimp. Pick through crabmeat for any remaining shell. Add seafood to other ingredients. Salt and pepper to taste. Simmer gumbo for 1 1/2 hours. Serve hot over cooked rice.