Cajun Gulf Shrimp Gumbo

Cajun Shrimp Gumbo

2 lbs. Peeled  Fresh gulf shrimp

1 pound flaked crabmeat

1/3 cup flour

1/3 cup liquid vegetable oil

2 cups chopped onions

2 cups chopped celery

1 cup chopped bell pepper

1 package cut okra (10 ounces)

1 can ( 8 ounces) tomato sauce

1/4 cup chopped fresh parsley

1 can (13 ounces) chicken broth

3 bay leaves

2 tablespoons worcestershire sauce

1 tablespoon thyme

1 tablespoon kitchen bouquet

2 teaspoons each garlic salt and pepper

Liquid hot pepper sauce to taste

hot cooked rice

To make roux, heat oil in large cast-iron kettle, if available.  When very hot, but not smoking, add half the flour.  Stir constantly with wire whisk.  Add remaning flour.  Stir rapidly with whisk until dark and smooth.  Add vegetables and cook until tender.  Add tomato sauce, 2 cups water and chicken broth.  Simmer for 1 hour.  Add remaining ingredients except rice.  Simmer for 15 minutes,  Serve over hot rice.  Makes 8 to 10 servings.

The best way to have a great fresh gulf shrimp recipe is to start out with the best gulf shrimp.  Try ours at www.Texshrimp.com.  Fresh frozen from our own boats shipped to your home.