Schumann's seafood gumbo

Main Ingredient: Various Seafood
Course: Various soups and stews Various Main Dishes
Cuisine: Southern Creole and Cajun
Yield:

Schumann's seafood gumbo ingredients

6 T Flour, leveled
6 Cloves garlic, chopped
1 1⁄3 c Chopped bell pepper
3 lb Unpeeled shrimp
1 small Can tomato sauce
1⁄4 Bunch parsley, chopped
1⁄2 t Tabasco sauce
2 lb Selected okra
Salt and pepper to taste
1⁄2 c -Shortening
1⁄2 c Diced Onion
1⁄2 c Chopped celery
3 qt water
1 lb Crabmeat
1⁄2 t thyme
3 Bay leaf
1 T worchestershire sause

Cooking Schumann's seafood gumbo

1. Boil shrimp in salted water for 5 min. ; save stock.
2. Clean shrimp and set aside.
3. Cut okra into thin rounds and brown in shortening.
4. Do not scorch.
5. In another pan, make a roux with flour and shortening.
6. Add garlic and cook until golden brown.
7. Add onion, bell pepper, celery and parsley.
8. Cook until transparent.
9. Add tomato sauce, simmer 10 minutes.
10. Stiri in shrimp stock and blend well.
11. Add thyme and bay leaves, cook 1 hour.
12. Last 20 minutes, add shrimp, crab, salt, pepper, tabasco sauce, worcestershire sauce and okra.
13. Cover pot and allow to simmer gently at least 1 hour.