Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Butter |
| 6 tablespoons | All-purpose flour |
| ½ cup | Diced celery |
| 1 small | Red or green pepper; diced |
| 1 \N | Medium-size onion; chopped (up to) |
| 2 \N | Cloves garlic; minced |
| 1½ quart | Fish stock |
| 3 cups | Canned tomatoes; chopped |
| 6 ounces | Crabmeat; cleaned |
| ½ pounds | Small shrimp |
| 1 teaspoon | Thyme |
| ½ teaspoon | Cayenne powder |
| ¼ teaspoon | Black pepper |
| 1 \N | Bay leaf |
| 1 cup | Sliced okra |
| 1 tablespoon | Gumbo file |
Melt butter in 4-quart saucepan over medium heat. Add flour & stir frequently until roux becomes even chocolate brown w/out burning, about 20 minutes. Add celery, pepper, & onion to mixture. Simmer until vegetables are tender. Add garlic & stir. Add fish stock, tomatoes, crab, shrimp, thyme, cayenne, black pepper, bay leaf, & okra. Return to simmer & cook until okra is tender, 45 minutes. Mix gumbo file with a little water to make paste. Turn off heat under soup & stir file in. Remove bay leaf. Allow to sit a few minutes before serving.
KING'S WHARF
MARRIOTT'S LINCOLNSHIRE RESORT, LINCOLNSHIRE WINE:CHARDONNAY 78 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .