Motorhouse Seafood Gumbo Recipe

• 1 pound shrimp (raw)
• Celery tops
• 1/2 c. celery (diced)
• 1/2 c. onion (diced)
• 1 sm. clove garlic (chopped), optional
• 1/4 c. butter, divided
• 2 c. canned tomatoes
• 1/2 c. tomato puree
• 1/4 c. green pepper (diced)
• 3 tbsp. flour
• 1/2 c. scallops (quartered)
• 1/2 c. okra
• Dash Tabasco sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 bay leaf
• 2 teaspoon salt
• 1/2 c. crabmeat
• 1/2 c. whole oysters
• 1 c. cooked rice

1. Peel shrimp - dice - save hulls.
2. Put shrimp hulls and celery tops in 2 qts of water.
3. Boil 30 min.
4. Strain.
5. Save liquid.
6. Saute/fry celery, onion, green pepper, onion in 2 tbsp.
7. butter till tender (not brown).
8. Add in tomatoes, tomato puree, 1 qt of strained stock.
9. Let simmer 25 min.
10. Make a roux by melting 2 tbsp.
11. butter and stirring in the flour.
12. Fold in but don't brown.
13. Stir roux into stock and vegetables and simmer for 5 min.
14. Add in diced shrimp, scallops, okra, Tabasco, Worcestershire, bay leaf, salt.
15. Simmer 20 min.
16. Remove bay leaf.
17. Return to stock and simmer 5 min.
18. Remove from heat.
19. Add in crabmeat and oysters.
20. Serve in soup plates or possibly casserole with or possibly without rice.

shrimp, celery, celery, onion, clove garlic, butter, tomatoes, tomato puree, green pepper, flour, okra, tabasco sauce, worcestershire sauce, bay leaf, salt, crabmeat, oysters, rice

Taken from cookeatshare.com/recipes/motorhouse-seafood-gumbo-52303 (may not work)