Seafood Gumbo

In a large or electric frying pan, fry the bacon. Remove the bacon, crumble and set aside. Add flour to the bacon grease to preferred thickness; brown the flour. Add onion, bell pepper, and celery to the roux; saute. Place in a large pot and add tomatoes, okra, water and bay leaves to the vegetable mix.

Cook vegetables for 2 hours on low. Add crunbled bacon, shrimp, crab, Worcestershire sauce, salt, pepper and garlic to the soup. A seafood seasoning bag is a good flavoring option here, too. When ready to serve, put a pinch of file in the soup.

Another option for meatier gumbo or if crab is not available is to use about 1 pound of cooked, cubed chicken.