Creole Gumbo

• 3 lb. large (shelled and cleaned), cooked shrimp
• 1/2 lb. cooked crab meat
• 3 c. cubed cooked ham
• 1/4 lb. butter or margarine
• 2 cloves garlic, minced
• 1 1/2 c. chopped onion
• 2 c. chopped celery
• 1/2 c. chopped bell pepper
• 1 large can sliced mushrooms
• 1 (12 oz.) can V-8 juice
• 2 c. sliced okra
• salt and cayenne pepper to taste
• 1 Tbsp. Shrimp Boil
• 3 Tbsp. all-purpose flour
• 1 c. Sauterne

1. In 3-quart saucepan or large Dutch oven, melt butter and stir in flour.
2. Stirring constantly, cook over medium heat until lightly browned.
3. Add onions, celery and bell pepper and simmer for 10 minutes.
4. Add ham, shrimp, garlic, mushrooms, V-8 juice, okra and shrimp.
5. Add 8 cups of water and bring mixture to boil for 20 minutes.
6. Add crab meat, lower heat and simmer for 2 hours. Just before serving, add wine.
7. Serves 6.

shrimp, crab meat, butter, garlic, onion, celery, bell pepper, mushrooms, okra, salt, shrimp boil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245289 (may not work)