Seafood Gumbo

By Duger

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
Onion chopped
14 oz Can Stewed Tomatoes diced
7 C Water
2 C  Clamato Juice
1 C White Wine
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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Created for your viewing pleasure on April 12, 2002
This page was last updated on 02/02/04

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