Seafood Gumbo

• 3 lb. fresh shrimp
• 3 c. vegetable oil
• 4 Tbsp. chopped garlic
• 3 Tbsp. black pepper
• 2 pt. oysters
• 2 c. bell peppers, chopped
• 1 c. green onions, chopped
• 2 tsp. red pepper
• 3 cans whole tomatoes and juice (14 oz.)
• 2 lb. lump crabmeat
• 8 c. onions, chopped
• 1 (8 oz.) can tomato sauce
• 1 gal. water
• 4 1/2 c. flour
• 3 c. celery, chopped
• 3 Tbsp. salt
• 3/4 c. parsley, chopped

1. Make a roux by stirring flour and vegetable oil until a well browned peanut butter color, not burned!
2. When roux is made, add onions, bell pepper, celery and garlic.
3. Cook, stirring until vegetables are limp, being careful not to burn.
4. Add hand squeezed tomatoes, tomato sauce, salt and pepper.
5. Cook and stir until well blended.
6. Add water and cook 50 minutes.
7. Turn fire off.
8. Let sit until ready to serve.
9. Just before serving, bring to a light bubble.
10. If too thick, add more water.
11. Add shrimp.
12. Cook 10 minutes.
13. Add parsley, green onions, oysters and crabmeat.
14. Cook 5 minutes more.
15. It is important not to overcook the seafood.
16. Serve immediately over rice or noodles.
17. Yield:
18. 6 servings.

fresh shrimp, vegetable oil, garlic, black pepper, oysters, bell peppers, green onions, red pepper, tomatoes, lump crabmeat, onions, tomato sauce, water, flour, celery, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526837 (may not work)