Creole Gumbo Recipe

• 3 tbsp Butter
• ½ cup Onion (chopped)
• 1 can (16 oz) Tomatoes (undrained)
• ½ cup Green Bell Peppers (chopped)
• 2 Bay Leaves
• ¼ tsp Tabasco Sauce
• ½ tsp Salt
• 8 oz Crab Meat
• 3 tbsp Flour
• 2 cloves Garlic (minced)
• 1 tsp Oregano
• 1 cup Okra (sliced)
• 1 tsp Thyme
• 1½ cups Water
• 1 pound Shrimp (cleaned & cooked)
• 1 tbsp File Powder

• Heat the butter in a saucepan and stir-fry the flour on medium-low heat for 2 minutes, or unitl brown.
• Stir in the onion and garlic and fry until just tender.
• Add tomatoes, oregano, green pepper, okra, bay leaves, thyme and tabasco sauce. Fry for another 4-5 minutes.
• Pour in water and sprinkle with salt. Bring to a boil.
• Reduce the heat and cover. Cook for 20 minutes.
• Discard the bay leaves and toss in shrimp and crab meat. Cover and simmer for 5 minutes on low.
• Remove from the heat. Take around 1 small bowl of this preparation and mix with file powder. Add back to the saucepan. Mix well.
• Serve hot with steamed rice.