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Schumann's seafood gumbo

Yield: 1 Servings

Ingredients:

• 6 tb Flour leveled
• 6 Cloves garlic chopped
• 1 3/8 c Chopped bell pepper
• 3 lb Unpeeled shrimp
• 1 sm Can tomato sauce
• 1/4 Bunch parsley chopped
• 1/2 ts Tabasco sauce
• 2 lb Selected okra Salt & pepper to taste
• 1/2 c Shortening
• 1/2 c Diced onion
• 1/2 c Chopped celery
• 3 qt Water
• 1 lb Crabmeat
• 1/2 ts Thyme
• 3 Bay leaf
• 1 tb Worcestershire sauce

Instructions:

Boil shrimp in salted water for 5 min.; save stock. Clean shrimp and set aside. Cut okra into thin rounds and brown in shortening. Do not scorch. In another pan make a roux with flour and shortening. Add garlic and cook until golden brown. Add onion bell pepper celery and parsley. Cook until transparent. Add tomato sauce simmer 10 minutes. Stir in shrimp stock and blend well. Add thyme and bay leaves cook 1 hour. Last 20 minutes add shrimp crab salt pepper Tabasco sauce Worcestershire sauce and okra. Cover pot and allow to simmer gently at least 1 hour.

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