Seafood gumbo #3

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.


MARRIOTT'S LINCOLNSHIRE RESORT, LINCOLNSHIRE WINE:CHARDONNAY 78 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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