Dr. Bruton's Louisiana Gumbo

• 2 bell peppers, chopped
• 4 green onions and tops, chopped
• 1 white onion, chopped
• 8 to 10 chopped okra
• 1 c. bacon grease (use leftover or fry 1 lb. bacon crisp and crush bacon to use later)
• 4 cans Campbell's chicken broth
• 2 c. tomatoes (canned and put through blender)
• 1/2 lb. butter
• 8 c. large shrimp
• 6 pods garlic, finely chopped
• Seasoning to taste: Lawry's seasoned salt, cayenne red pepper, black pepper, Tabasco sauce
• 3 c. water
• 6 oz. snow crab
• 1/2 tsp. filet gumbo powder
• 3/4 tsp. filet gumbo powder
• 1/4 tsp. oregano
• 2 tsp. parsley

Directions
Sauté pepper, onions, okra and bacon grease in a large container. Then add Campbell's broth and tomatoes. Stir well and heat. When hot, set aside off of stove. In another large pan heat butter and shrimp and sauté. Add garlic and enough water to bring butter level to top of shrimp. Season slowly with Lawry's salt, black pepper, cayenne pepper and Tabasco sauce, oregano and parsley. NOTE: Add these seasonings slowly; stir and cook to taste. This is to get good flavor into the shrimp. At the end you can add the above seasonings to final mixture to bring up to taste after shrimp is added to broth mixture. When done, mix the two mixtures together into a large container. Add 3 cups water and cook over medium heat. Add bacon pieces, snow crabmeat. Add the seasonings again small amounts at a time. Cook and taste until proper seasoning is present. Add 1/2 teaspoon filet gumbo powder. Stir and let simmer for 30 minutes or more. Just before serving, add 3/4 teaspoon filet gumbo powder and stir. Serve over hot rice. If you want a thick gravy "roux" gumbo, you can make a roux and add it as desired to thickness when adding water and snow crab.