Mamas Seafood Gumbo

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 onion, chopped
• 1 green bell pepper, cored, seeded and chopped
• 4 cups water or shrimp stock (see below)
• 2 6-ounce cans tomato paste
• 2 pounds large shrimp (21/25 count), peeled and deveined
• 1 pound jumbo lump or lump crabmeat, picked over for cartilage
• hot sauce, for seasoning
• 1/4 teaspoon file powder (optional)

1. In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
2. Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.
3. Add the onion and bell pepper and stir to combine.
4. Cook until the vegetables have wilted and are lightly golden, about 5 minutes.
5. Add the water and tomato paste and stir to combine.
6. Season with salt and pepper.
7. Bring to a boil over high heat.
8. Decrease the heat to low and cover.
9. Simmer, stirring occasionally, until flavorful and thickened, 11/2 to 2 hours.
10. Add the shrimp and crabmeat and stir to combine.
11. Continue cooking over very low heat until the shrimp are cooked through, an additional 10 minutes.
12. Season with hot sauce and stir in the file powder, if using.
13. Taste and adjust for seasoning with salt and pepper.
14. Serve with rice pilaf.

unsalted butter, allpurpose, onion, green bell pepper, water, tomato paste, shrimp, lump, hot sauce, file powder

Taken from www.foodrepublic.com/recipes/mamas-seafood-gumbo-recipe/ (may not work)