Schumann's Seafood Gumbo

Recipe Ingredients

6 tablespoons	90ml	Flour - leveled
6		Garlic - chopped
1 3/8 cups	200g / 7.1oz	Chopped bell pepper
3 lbs	1362g / 48oz	Unpeeled shrimp
1		Tomato sauce
1/4		Parsley - chopped
1/2 teaspoon	2.5ml	Tabasco sauce
2 lbs	908g / 32oz	Selected okra
		Salt and pepper to taste
1/2 cup	99g / 3.5oz	Shortening
1/2 cup	31g / 1.1oz	Diced onion
1/2 cup	55g / 1.9oz	Chopped celery
3		Water
1 lb	454g / 16oz	Crabmeat
1/2 teaspoon	2.5ml	Thyme
3		Bay leaf
1 tablespoon	15ml	Worcestershire sauce

Recipe Instructions

Boil shrimp in salted water for 5 minutes; 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.

Source:
Sunset Books

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