Seafood Gumbo

• 2 c. chopped onions
• 2 c. chopped green onions
• 2 c. chopped celery
• 1 c. chopped bell pepper
• 5 pods chopped garlic
• 3 lb. peeled and deveined shrimp (reserve tail shells only)
• 1 can whole tomatoes, chopped
• 1/4 lemon rind, sliced thin
• 2 to 3 bay leaves
• 1 lb. lump crab meat
• 1 can salmon (optional)
• 1 1/2 c. oil
• 1 1/2 c. flour
• 3 qt. hot water
• salt and cayenne pepper to taste

1. In a separate pot, boil shrimp shells in 1-quart unseasoned water 25 minutes.
2. Add water to retain volume.
3. Strain through cheesecloth.
4. Retain liquid.
5. In a large heavy gumbo pot, add oil and flour to make a roux.
6. Cook until golden brown.
7. Add all seasonings.
8. Saute 5 to 10 minutes.
9. Add shrimp and saute 10 minutes.
10. Add hot water, 1-quart reserved liquid, tomatoes, lemon rind, bay leaves.
11. Stir well.
12. Add crab meat and salmon.
13. Cook 45 minutes.
14. Season to taste.
15. Serve over rice.
16. Garnish with parsley.

onions, green onions, celery, bell pepper, garlic, shrimp, tomatoes, lemon rind, bay leaves, lump crab meat, salmon, oil, flour, hot water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470043 (may not work)