’Fuskie Seafood Gumbo
A staple in Sallie Ann’s mother’s kitchen growing up, this seafood and okra gumbo can be altered to include whatever fresh seafood you have on hand.
Serves: 6 to 8 servings
  • 2 pieces fatback bacon or 3 slices thick-cut bacon
  • 2 pieces smoked pig neck bone or 1 smoked ham hock
  • 3 pieces fresh pig tail or 1 smoked ham hock
  • 2 quart shot water
  • 2 (14½-ounce) cans stewed tomatoes
  • 2 tablespoons tomato paste
  • 1 bayl eaf
  • 1 teaspoon dried thyme
  • 2 to 3 cloves garlic, diced
  • 1 stalk celery, diced
  • 1 large onion, diced
  • 1½ dozen littleneck clams
  • ½ to 1 pound lump crabmeat
  • 1 pound medium to large shrimp, peeled and deveined, tails left on
  • 3 to 4 cups okra, sliced
  • 1½ teaspoons sugar Salt and ground black pepper, to taste
  1. Place a large cast-iron Dutch oven over medium heat. First, fry the fatback bacon; when it is done, remove and set aside, leaving the rendered fat in the pot. Add the neck bone, pig tail, (or ham hocks, if using) and hot water to the pot, and let boil for about 30 minutes.
  2. Stir in the tomatoes, tomato paste, bay leaf, thyme, garlic, celery, onion, clams, and bacon. Let this cook for 30 to40 minutes, stirring occasionally. The soup should begin to thicken.
  3. Remove neck bone and pig tail (or ham hocks) and save for other uses. Add the crabmeat, shrimp, okra, and sugar, plus salt and pepper to taste. Let this cook for 20 to 30 minutes, stirring occasionally. If the soup gets too thick and you need to add more water, make sure it is hot.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/gullah-geechee/