Recipe - Joans Two Gumbos

1 pound Shrimp, raw, shelled
4 tablespoon Butter
1 pound Okra, cut or sliced up in rounds
1 lg Onion, minced
2 tablespoon Flour
1 cn Tomatoes, drained
2 tablespoon Tomato paste
1 Dozen oysters, and liquor
Water
One half teaspoon Red pepper
1 Clove garlic
One half Bay leaf
Salt, to taste
Pepper, to taste
One fourth teaspoon Thyme
1 pound Crab meat
1 tablespoon Worcestershire sauce
8 cup Cooked rice

Boil shrimp in water until color changes. Set aside. Into large kettle put
4 tablespoons butter. Add okra and onions and stir frequently until okra is
tender. Sprinkle with flour. Stir until smooth. Add tomatoes and paste and
cook 10 minutes. To oyster liquor add water to make 8 cups. Pour into
kettle. Add seasoning (except Worcestershire) and simmer 1 hour. Then add
oysters and shrimp and cook 10 more minutes (or until edges of oysters
curl) over low heat. Add crabmeat and Worcestershire and cook 23 minutes
more. Serve over hot fluffy rice.

NOTES : From A Pinch of Soul, by Pearl Bowser and Joan Eckstein, copyright
1970.
Recipe by: A Pinch of Soul

Posted to EATL Digest 10 Feb 97 by "Sharon L. Nardo" snardo@ONRAMP.NET
on Feb 11, 1997.