| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | American | Soup | 6 | Servings |
INGREDIENTS
| 6 | tb | Butter |
| 6 | tb | All-purpose flour |
| 1/2 | c | Diced celery |
| 1 | sm | Red or green pepper; diced |
| 1 | Medium-size onion; chopped (up to) | |
| 2 | Cloves garlic; minced | |
| 1 1/2 | qt | Fish stock |
| 3 | c | Canned tomatoes; chopped |
| 6 | oz | Crabmeat; cleaned |
| 1/2 | lb | Small shrimp |
| 1 | ts | Thyme |
| 1/2 | ts | Cayenne powder |
| 1/4 | ts | Black pepper |
| 1 | Bay leaf | |
| 1 | c | Sliced okra |
| 1 | tb | Gumbo file |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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