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 |
| 1 Stick | Margarine |
| 1/2 C | Flour |
| 2 C | Okra chopped |
| 1 | Onion chopped |
| 14 oz Can | Stewed Tomatoes diced |
| 7 C | Water |
| 2 C | Clamato Juice |
| 1 C | White Wine |
| 2 | Garlic cloves |
| 2 Tbsp | Chicken Soup Base |
| 1 pinch | Oregano |
| 1 pinch | Basil |
| 1 pinch | Thyme |
| 4 | Bay leaves |
| 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)
Serves 8
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