Cajun Shrimp Gumbo

• 2 lb. peeled shrimp
• 1 lb. flaked crabmeat
• 1/3 c. flour
• 1/3 c. liquid vegetable oil
• 2 c. chopped onions
• 2 c. celery
• 1 c. chopped bell pepper
• 1 (10 oz.) pkg. frozen cut okra
• 1 (8 oz.) can tomato sauce
• 1/4 c. chopped fresh parsley
• 1 (13 oz.) can chicken broth
• 3 bay leaves
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. thyme
• 1 Tbsp. Kitchen Bouquet
• 2 tsp. each: garlic salt and pepper
• liquid hot pepper sauce to taste
• hot, cooked rice

1. To make roux, heat oil in a large cast-iron kettle, if available.
2. When very hot, but not smoking, add half the flour. Stir constantly with a wire whisk.
3. Add remaining flour.
4. Stir rapidly with whisk until dark and smooth.

peeled shrimp, flaked crabmeat, flour, vegetable oil, onions, celery, bell pepper, okra, tomato sauce, fresh parsley, chicken broth, bay leaves, worcestershire sauce, thyme, kitchen, garlic salt, liquid hot pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=825855 (may not work)