This tasty version of the classic southern Louisiana stew features smoky bacon, shrimp and crabmeat.

Seafood Bacon Gumbo

1 bunch green onions, chopped
4 strips of bacon
4 tablespoons all-purpose flour
1 pound fresh okra, sliced
1 onion, chopped
3 celery ribs, chopped
1 green bell pepper, seeded and chopped
2 cups water
1 (14.5-ounce) can whole tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
16 large shrimp, peeled and deveined
1/2 pound crabmeat

1. Chop green onions, reserving 1/2 cup of the green tops; set aside.
2. In a large, deep skillet, cook bacon over medium heat until crisp. Remove bacon to a paper-towel lined plate, leaving drippings in pan.
3. Sprinkle flour into pan and cook, stirring constantly, for about 2 minutes.
4. Add chopped green onions, okra, onion, celery and green bell pepper. Cook for 15 minutes, stirring often, until vegetables are very soft and starting to caramelize (do not burn, adjust heat if necessary).
5. Stir in water and tomatoes (undrained) and bring to a boil. Meanwhile, scrape any browned bits off the bottom of the pan. Crumble reserved bacon into skillet, reduce heat and simmer, partially covered, for 30 minutes.
6. Stir in reserved green onion tops and shrimp and cook, uncovered, until shrimp are pink, about 10 minutes.
7. Add crabmeat and heat thoroughly. Serve warm.

Makes 4 servings.