1 c Chopped onions
1 c Chopped celery
1 c Chopped green bell pepper
2 Cloves garlic,minced
1/4 c Butter or margarine
1/4 c Flour,all-purpose
Salt to taste Pepper to taste 1 ds Tabasco sauce
5 Bay leaves
1 cn Tomatoes,drained(16oz)
1 c Tomato juice
5 c Hot water
3 c Shrimp,shelled/deveined
6 Small hard-shell crabs
24 Shucked oysters
1 lb Okra,chopped
3 c Hot cooked rice
Chopped fresh parsley 1. In large Dutch oven, gently saute onion, celery and bell pepper in
butter; add garlic and continue to sauce 5 minutes. 2. Remove from heat and slowly stir in flour.
3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer
for 15 minutes. 4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30
minutes. 5. Spoon a few tablespoons cooked rice in each of six large soup bowls;
ladle gumbo onto rice and garnish with parsley. From: Michael Orchekowski Date: 25 Mar 94