Shrimp And Crab Gumbo

• 2 lb. raw shrimp wash and peeled
• 1 can Gersha crabmeat
• 6 Tbsp. (heaping) of shortening
• 6 Tbsp. flour
• l large onion chopped fine
• 1 bell pepper chopped fine
• 1 can tomatoes
• 1 pkg. frozen okra
• 1 clove garlic
• 1 Tbsp. Gumbo File
• 1/2 tsp. thyme
• 1 bay leaf
• 1 tsp. celery seed
• Parsley chopped
• salt and pepper to taste
• 2 quarts water

1. Heat shortening, then add flour and stir constantly. Your roux should be dark brown when done. This is the secret for good gumbo. Add onion, garlic, green pepper and parsley stir until wilted.
2. Add shrimp, tomatoes, water, seasonings and okra.tfter it boils, turn down heat and simmer for 45 minutes hours.
3. Then add crabmeat and cook for 15 minutes.
4. Serve over steamed rice. This is better if made the day before. Serves 6 to 8.

shrimp wash, gersha crabmeat, shortening, flour, onion, bell pepper, tomatoes, frozen okra, clove garlic, gumbo file, thyme, bay leaf, celery, parsley, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54582 (may not work)