Francine's Texas Cuisine

 

Seafood Gumbo   1 tablespoon shortening, heaping 1 tablespoon flour, heaping 1 medium onion, chopped 1/4 cup diced celery 1 medium bell pepper, chopped 1 package okra, cut 1 can tomato puree 1 teaspoon sugar 1 tablespoon salt 1/4 teaspoon black pepper 6 cans water (tomato puree size) 1-2 pounds peeled shrimp 1 can crabmeat, optional 1/4 cup green onion tops Gumbo file Cooked rice   Melt shortening in large heavy pot, add flour to make a roux, stir constantly over medium heat until dark brown. Add onions, celery, bell peppers, and okra. Cook slowly stirring occasionally until all trace of okra slime disappears and the onion, celery and bell peppers are transparent. Add puree, sugar, salt, and pepper and 2 cans of water, quickly bringing to a boil. Cook 15 minutes. Add remaining water and onion tops. Simmer 1 1/2 hours. Add shrimp and crabmeat. Cook 20 minutes. Remove from heat and add file. Serve over rice.

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