Title: Schumann's seafood gumbo
 Categories: Soups, Cajun, Main dish
      Yield: 1 Servings
 
      6 tb Flour, leveled
      6    Cloves garlic, chopped
  1 3/8 c  Chopped bell pepper
      3 lb Unpeeled shrimp
      1 sm Can tomato sauce
    1/4    Bunch parsley, chopped
    1/2 ts Tabasco sauce
      2 lb Selected okra
           Salt & pepper to taste
    1/2 c  Shortening
    1/2 c  Diced onion
    1/2 c  Chopped celery
      3 qt Water
      1 lb Crabmeat
    1/2 ts Thyme
      3    Bay leaf
      1 tb Worcestershire sauce
 
     Boil shrimp in salted water for 5 min.; save stock. Clean shrimp
  and set aside.  Cut okra into thin rounds and brown in shortening. Do
  not scorch. In another pan, make a roux with flour and shortening.
  Add garlic and cook until golden brown.  Add onion, bell pepper,
  celery and parsley. Cook until transparent. Add tomato sauce, simmer
  10 minutes. Stir in shrimp stock and blend well.  Add thyme and bay
  leaves, cook 1 hour. Last 20 minutes, add shrimp, crab, salt, pepper,
  Tabasco sauce, Worcestershire sauce and okra. Cover pot and allow to
  simmer gently at least 1 hour.