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Frog and Shrimp Gumbo
Sent in by Gerry Mills.

~ 5 lbs. frogs, skinned and cleaned
~ 3 lbs. medium shrimp, peeled and deveined
~ Zatarain’s Liquid Crab Boil seasoning
~ 1/2 cup oil
~ 1/2 cup flour
~ 3 medium onions, chopped
~ 1 green bell pepper, chopped
~ 3 stalks celery, chopped
~ 1 tsp minced garlic
~ 1 can diced Rotel tomatoes
~ 3 qts water
~ 2 tsp salt
~ 1 tsp black pepper
~ 1 tsp red pepper
~ dash all spice
~ dash ground cloves
~ 1/4 tsp ground thyme
~ 1/2 tsp ground basil
~ 1/2 tsp ground oregano
~ 1 tsp chili powder
~ 2 bay leaves
~ 1 1/2 lbs frozen okra
~ 1/2 cup chopped green onion tops
~ 1/2 cup chopped parsley

Place frogs in a large pot and cover with water. Add a capful or two of crab boil seasoning.

Bring to a boil and boil 30 – 60 minutes or until the meat separates from the bones.

Strain the meat through a colander and set meat aside. Once cool, remove meat from bones.

Using the oil and flour make a roux in a large heavy pot (Dutch oven works great) to the color of a brown paper bag.

Add the onions, garlic, bell pepper and celery. Cook until tender stirring constantly.

Add the tomatoes and simmer 30 minutes stirring often.

Add the water and the rest of the seasonings except the green onion and parsley. Stir well.

Gently boil for 20 – 25 minutes. Add the frog meat and okra.

Simmer for 2 – 3 hours. The longer you simmer it the better the taste. Stir occasionally.

Add the shrimp, green onion and parsley the last 20 minutes.

Serve over cooked rice if desired and enjoy.

Note: The okra used should be frozen. If you use fresh okra, cut it up and fry it until it ceases to be "slimy".

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