sliced bacon, diced
stalks celery, sliced (1 1/2 cups)
medium onion, sliced (1 cup)
green pepper, chopped (1 1/2 cups)
garlic cloves, minced
14-ounce can diced tomatoes
dried thyme leaves
large raw shrimp, cleaned
fresh or frozen crabmeat
10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces
- Cook the bacon over medium heat in a heavy saucepan until crisp, stirring frequently. Remove with a slotted spoon and drain on a paper towel.
- Discard all but 2 tablespoons of the fat, then add the vegetables (except the okra), 4 cups of broth, Worcestershire, salt, and thyme. Cover and simmer over medium heat for 1 hour, stirring occasionally.
- Add the okra and cook 10 minutes longer.
- Stir in the shellfish and cook 5 minutes more, or until the shrimp curl and turn pink.