Seafood Gumbo

---------- Recipe via Meal-Master (tm) v8.04

Title: SEAFOOD GUMBO
Categories: Seafood, Soups
Yield: 8 servings

2 lb Shrimp
1 pt Oysters
1/2 lb Crabmeat, fresh or frozen
2 tb Oil
2 tb Flour
3 c Okra, or 1 T gumbo file'
2 ea Onions, chopped
1 cn Tomatoes, 16 oz.
2 qt Water
1 ea Bay Leaf
1 ts Salt
3 ea Garlic pods (optional)
1/8 ts Red Pepper (optional)

Peel shrimp before cooking & devein. Make a roux...
use oil and flour in a heavy iron skillet. Over
medium-low heat, place flour in the oil and let cook ,
slow , until the flour starts to brown. Adjust heat so
that the flour does not burn. You want the flour to
turn dark brown, stir as needed but, keep dat flour
from burning.
When you are satisfied that the roux is as dark as
possible without burning, add the cleaned shrimp to it
for a few minutes, stiring constantly. Set the
shrimp/roux mixture aside.
Smother okra in another 2 T of oil, along with the
chopped onions. Add can of tomatoes when the okra is
nearly cooked. Then add water, bay leaf, garlic, salt
and pepper. Add shrimp and roux to this mixture and
let cook slowly for 20-30 minutes.
Add oysters and crabmeat, cook for another 10-15
minutes.
NOTE:
If ya don't use okra, you can use gumbo file', which
is crushed sassafras leaves, available in the spices
rack of the grocery store. When using file' instead of
okra, add it only after the heat is off... don't
simmer or boil file'... it gets stringy. Let gumbo
stand a few minutes after adding file' before serving.
Serve over cooked rice.


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