Shrimp Gumbo

• 4 Tbsp. Crisco
• 4 Tbsp. flour
• 4 or 5 cloves garlic, mashed
• 4 finely chopped onions
• 2 large chopped bell peppers
• 1 can tomatoes, chopped
• 1 (6 oz.) can tomato paste
• 1 lb. chopped fresh okra (or frozen)
• chicken stock, beef broth or fish stock
• 3 lb. medium peeled raw shrimp
• 1 Tbsp. peppercorns
• 1 Tbsp. marjoram
• 3 Tbsp. file powder or to taste
• 1 Tbsp. Tabasco
• 1 Tbsp. Kitchen Bouquet
• 3 or 4 bay leaves
• 1 1/2 Tbsp. salt or to taste
• steamed rice

1. Melt Crisco in heavy iron pot and brown slowly the flour, stirring constantly; do not let burn.
2. Add garlic, onions and bell peppers.
3. Cook and stir until onions are limp.
4. Add tomatoes, tomato paste and okra.
5. Cook and stir until well blended.
6. Add enough stock or broth to thin to desired thickness.
7. Add shrimp, peppercorns, marjoram, file powder, Tabasco, Kitchen Bouquet, bay leaves and salt to taste.
8. Mix well.
9. Cover and cook very slowly, about 1 hour.
10. Let cook and reheat.
11. Serve over steamed rice with hot garlic bread and salad.

crisco, flour, cloves garlic, onions, bell peppers, tomatoes, tomato paste, fresh okra, chicken, shrimp, peppercorns, marjoram, file powder, tabasco, kitchen, bay leaves, salt, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244371 (may not work)