Title: Seafood Gumbo #2
Categories: Soup
Yield: 4 Servings

3/4	c	Cooking oil
3/4	c	Flour
1	c	Onions; chopped
3		Cloves garlic; chopped finely
1	c	Celery; chopped
1/2	c	Bell pepper; chopped
1/2	lb	Sausage pieces (optional)
1	cn	(8-oz) tomato sauce
2	qt	Water
2	cn	(no. 2) sliced okra with tomato sauce
2	cn	(small) crabmeat; or fresh
2	qt	Water
2		Bay leaves
2 1/2	ts	Salt
1/4	ts	Black pepper
1/2	ts	Red pepper
1	ts	Thyme
1 1/2	lb	Fresh or frozen shrimp; peeled
1/2	c	Chopped green onion
1/2	c	Chopped parsley
1	pt	Oysters (optional)

Make a dark roux by blending flour in oil on a low heat. Stir constantly until a dark color. Add onion, garlic, celery and green pepper; simmer until transparent. Add sausage, tomato sauce and enough water to make consistency of thick gravy. Transfer to a larger boiler. Add okra, crabmeat, seasonings and remaining water. Bring to a boil and simmer until thick. Add shrimp, green onion, parsley and oysters; cook 20 minutes, or until shrimp are done. Don't overcook. Serve over fluffy rice. Serves 12. May be frozen if oysters are omitted.

PART 1 OF 2

From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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