Bonnie's
N'awlins Seafood Gumbo
Serves 12

(2) 14oz cans okra
1 lb raw med sized shrimp with shell
1 cup corn oil
1 cup flour
1 large onion, chopped
2 green bell peppers, chopped
6 celery heart stalks, chopped
3 cloves garlic, chopped
1/2 cup fresh parsley, chopped
(1) 28oz can stewed tomatoes
3 bay leaves
4 tbls Worcestershire
(2) 6 oz cans white crab meat
1 lb mild white fish (sole or flounder, etc.)
(1) 8 oz jar of raw oysters, cut into bite size pieces
Salt to taste
1 tbls cajun or gumbo seasoning (any kind)
1 tsp cayenne pepper

Boil shrimp in 2 qts water then peel and devein. Set shrimp aside in refrigerator. Add 1 qt water to the shrimp water to make about 3 qts total. Boil shrimp shells for about an hour and strain to make the shrimp stock. Add 1 tbsp cajun seasoning to the shrimp stock. Cut the fish into 1 inch chunks and simmer in the shrimp stock for 15 minutes. While the fish is simmering, take a large 6-8 qt heavy Dutch oven and make a brown roux by heating the oil and slowly adding the flour while continuously stirring. Cook and stir until brown. Add onions, bell peppers, celery, garlic, and parsley and saute until tender. Add tomatoes, shrimp stock, fish, and okra. Simmer for 15 minutes. Add shrimp, crab meat, oysters, bay leaves, Worcestershire, and cayenne pepper. Bring to a slow boil and simmer for about 1 hour, stirring occasionally. This dish is best if cooked a day in advance and refrigerated overnight. If you like New Orleans style gumbo, you will love this dish! :-)

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