Schumann's Seafood Gumbo

Course : Cajun
Serves: 1
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1 tablespoon Worcestershire sauce
3 piece bay leaf
1/2 teaspoon thyme
1 pound crabmeat
3 quarts water
1/2 cup chopped celery
1/2 cup diced onion
1/2 cup shortening
1 teaspoon salt and pepper to taste
2 pounds selected okra
1/2 teaspoon Tabasco sauce
1/4 bunch parsley -- chopped
1 can tomato sauce
3 pounds unpeeled shrimp
1 3/8 cups chopped bell pepper
6 cloves garlic
6 tablespoons flour -- leveled

Preparation / Directions:

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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