Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter, margarine or oil |
| 2 tablespoons | Flour |
| 2 \N | Cloves garlic minced |
| ½ cup | Chopped onion |
| ½ cup | Chopped gr pepper |
| 2 cups | Water |
| 1 \N | 14 1/2 0z can tomatoes |
| 1 \N | 6 0z can tomato paste |
| 1 tablespoon | Dried parsley |
| 1 \N | Bay leaf |
| 2 tablespoons | Worchestersdhire sauce |
| 2 teaspoons | Instant beef bouillion |
| 1 teaspoon | Chili powder |
| ¼ teaspoon | Pepper |
| ⅛ teaspoon | Basil |
| ⅛ teaspoon | Ground cloves |
| 1 \N | 16 oz pkg frsh or frozen |
| \N \N | OKRA |
| 2 \N | To 2 1/2 lb peeled, deveined |
| \N \N | Shrimp, crabmeat or crayfish |
| 3 cups | Hot cooked rice |
| \N \N | File powder ( opt ) |
Combine flour and fat in a heavy saucepot or dutch oven and cook low heat stirring constantly 10 to 15 minutes or until the mixture is light brown ( roux ). Add garlic, onion and peppers. Cook until tender. Stir in water, undrained cut up tomatoes, paste and seasonings and bring to a boil. Reduce heat and cook covered for 30 minutes.Add okra and seafood and return to boil. then reduece heat to a simmer anc cook another 10 to 15 minutes until heated through.
Remove bay leaf. Serve with rice and sprinkle with file powder. ~---