Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
2 lb Whole shrimp 1 lb Andouille sausage (or any
10 c Water -spicy smoked sausage
2 t Salt -available)
1 ea Stick butter (1/4 pound) 3 ea Crabs, top shells and lungs
1/2 c Flour -removed, quartered
1 lg White onion, chopped 1 t Black pepper
1 bn Green onions, chopped 1/2 t Cayenne pepper
1/2 c Chopped celery Salt to taste
1 1/2 c Chopped okra (or 1 ten 1 ea Rounded tbs file powder
-ounce package frozen) 4 c Hot cooked rice
1 T Minced parsley

-------------------------DIRECTIONS------------------------------

Peel and head the shrimp, put the meat aside. Put the water, salt, and
shrimp peels and heads into a soup pot and bring to a boil. Continue
boiling for approximately 30 minutes, or until the water has been
reduced to about 3 cups. Strain out the shells and reserve the
liquid. Set aside. Add the butter to a large soup pot and melt. Add
the flour and cook and stir constantly until the mixture, the "roux",
a becomes a nutty brown color. Add the chopped roux, white onion,
green onions, celery, and okra. Continue cooking until they brown.
Add the parsley and sliced sausage and cook for about 5 minutes.
Blend the reserved shrimp liquor into the ingredients along with the
quartered crabs. Bring to a boil, reduce to a simmer, and continue
cooking for approximately 30 minutes. Add the shrimp and cook for 2
minutes more. Blend in the file powder. Put 1/2 cup hot, cooked rice
in large soup bowls and ladle the gumbo into the bowls. Serves 6 to
8. Variations: The variations to gumbo are simply endless. Some of
the more popular combinations are the following: shrimp, crab and
oyster gumbo, duck and sausage gumbo, chicken and oyster gumbo,
turkey gumbo. Use whatever you want. Note: Thickness of the soup can
be lessened by adding more water.

Submitted By EARL SHELSBY On 02-16-95

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