Seafood Gumbo

• 2 qt. water
• 1/2 c. chopped onion
• 1 clove garlic, chopped
• 1 lemon, sliced
• 1 tsp. salt
• 1/2 box crab boil
• dash of Louisiana hot sauce
• 2 lb. washed clean, deveined shrimp tails
• 1/2 c. chopped onions
• 1/4 c. bell pepper
• 1/4 c. celery
• 1 Tbsp. minced parsley
• salt to taste
• hot sauce to taste
• 2 small cans tomato sauce
• 1 can crab meat or lobster
• 1/2 pt. oysters

1. Boil 2 quarts water to which has been added the next 6 ingredients.
2. Add shrimp tails; cook on medium heat until shrimp turn pink.
3. Remove shrimp; save stock.
4. Make a dark roux of next 4 ingredients.
5. Keep roux soft; add shrimp stock, salt, hot sauce and tomato sauce.
6. Simmer until tomato color is dark.
7. Add shrimp and crab meat or lobster with oysters.
8. Serve over hot rice.

water, onion, clove garlic, lemon, salt, crab boil, hot sauce, washed clean, onions, bell pepper, celery, parsley, salt, hot sauce, tomato sauce, crab meat, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507317 (may not work)