Gumbo

Virginia Harrison Leipper

1 lb. perch or other mild white fish

1 lb. shrimp

1 6.5 oz. can chopped clams, drained

4 cups chicken stock

1 14 oz. can stewed tomatoes

1 1/2 cups sliced celery (about 3 stalks)

1/4 cup oil

1 diced green pepper

6 Tablespoons flour

1 teaspoon gumbo file

1 teaspoon Old Bay seasoning or seafood spice

1 cup chopped okra

Or in place of Old Bay Seasoning:

1 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/8 teaspoon chili pepper

1/8 teaspoon Thyme

1 teaspoon chopped parsley

1/2 bay leaf, crushed

Heat oil in large sauce pan on medium heat. Add green pepper and celery. Stir and cook till tender. Stir in flour and cook one minute. Add tomatoes, stock and Old Bay Seasoning. Bring to a boil and then reduce heat to a simmer. Add gumbo file, fish, shrimp, clams, okra, salt, pepper and rest of seasonings to taste.

Continue simmering for 15 minutes. Serve over hot rice. Makes 8 one cup servings

Source: The Creole Cookbook

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