Creole Shrimp Gumbo

• 3 large white onions, chopped
• 3 cloves garlic, minced
• 3 Tbsp. oil
• 1 pkg. frozen okra
• 1 can tomatoes
• 6 Tbsp. oil
• 6 Tbsp. flour
• 2 lb. cleaned and deveined shrimp
• 2 qt. water
• 1 1/2 c. green onion, chopped
• 1 c. chopped parsley
• 4 bay leaves
• 2 tsp. thyme
• salt, pepper and red pepper to taste
• 1 can lump crabmeat
• 4 bay leaves

1. Saute onions and garlic in 3 tablespoons oil until tender. Add okra and tomatoes. Make a dark roux using 6 tablespoons flour and 6 tablespoons oil. Add 2 quarts water to roux. Stir constantly. Combine all ingredients except for shrimp. Cook on medium heat for 2 hours. Add shrimp and crabmeat. Cook until pink. Serves 8 to 10.

white onions, garlic, oil, frozen okra, tomatoes, oil, flour, shrimp, water, green onion, parsley, bay leaves, thyme, salt, lump crabmeat, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69906 (may not work)