Shrimp Gumbo

• 1 bag crab boil
• 1 c. flour
• 4 qt. water
• 3 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped green onions
• 3 lb. fresh shrimp, peeled and deveined
• 5 garlic cloves, chopped
• 1 c. chopped bell pepper
• 1 can Ro-Tel tomatoes
• 1 (8 oz.) can tomato sauce
• 1/4 c. fresh parsley, chopped
• seasoning salt
• red and black pepper
• gumbo file
• 2 bay leaves

1. Brown flour in oil until copper color. Add 1 cup onions. Add to water a bag of crab boil and let come to a boil. Remove bag and add roux, bay leaves, remaining onions, celery, garlic and bell pepper. Let simmer for 1 hour. Then add Ro-Tel tomatoes, tomato sauce and seasonings. Let simmer another 30 minutes. Add shrimp, green onions and parsley. Let boil until shrimp are cooked, about 3 to 5 minutes. Add 1 tablespoon file. Remove bay leaves. Serve over rice.

crab boil, flour, water, onion, celery, green onions, fresh shrimp, garlic, bell pepper, rotel tomatoes, tomato sauce, fresh parsley, salt, red, gumbo file, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112735 (may not work)