As I sit and create this recipe my thoughts drift and I wonder where Ed and Mary Wicks are. They introduced me to gumbo many years ago in Annandale, MN. The last time I heard from them they were in TN, but I have lost touch with them quite a while ago. So, Mary and Ed you will like this Gumbo, where ever you are.
|2 lbs||Shrimp peeled, diveined|
|1 lb||Crabmeat and claws|
|2 C||Okra chopped|
|14 oz Can||Stewed Tomatoes diced|
|2 C||Clamato Juice|
|1 C||White Wine|
|2 Tbsp||Chicken Soup Base|
|2 tsp||File powder (put a little on ea serving)|
|2 tsp||Luzianne Cajun Seasoning|
|2 tsp||Season Salt|
Mix margarine and flour together in heavy pot. Cook over low
heat. Stirring until flour becomes dark brown.
Add onion, okra, and garlic; sauté until tender.
Add water, oregano, basil, thyme, bay leaves, cajun seasoning, season salt and soup base. Cook 1 hour.
Add crab, tomatoes and Clamato. Cook 1 more hour.
Add shrimp and wine then season to taste. Cook 15 min more or until the shrimp is pink.Salt and pepper to taste
Serve in a soup dish over boiled rice. Sprinkle a little file powder on each serving. (Re-heated file becomes stringy)
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