Title: Seafood gumbo 3
 Categories: Gumbos & st, Seafood
      Yield: 1 Servings
 
      3 lb Fresh shrimp
      2 lb Lump crabmeat
      3 c  Cooking oil
      3 c  Celery -- chopped
      3 tb Garlic -- chopped
      1 cn Tomato juice -- 8 oz.
      3 tb Black pepper
      1 ga Water
      1 c  Green onions -- chopped
      2 pt Oysters
  4 1/2 c  All-purpose flour
      2 c  Bell pepper -- chopped
      8 c  Onion -- chopped
      3 cn Whole tomatoes with juice --
     14    Oz
           Hand-squeezed
      3 tb Salt
      2 ts Cayenne pepper
    3/4 c  Parsley -- chopped
      3 c  Rice -- cooked
 
  Make a roux by stirring flour and cooking oil until a well-browned
  peanut butter color, not burned. When roux is made, add onion, bell
  pepper, celery and garlicup Cook, stirring until vegetables are limp,
  being careful not to burn. Add hand-squeezed tomatoes, tomato sauce,
  salt and peppers. Cook and stir until well-blended. Add water and
  cook 50 minutes. Turn off heat. Let sit until ready to serve. Just
  before serving, bring to a light bubble. If too thick, add more
  water. Add shrimp. Cook 10 minutes. Add parsley, green onions,
  oysters and crabmeat. Cook 5 minutes more. It is important not to
  overcook the seafood. Serve immediately over cooked rice. Festival:
  Fest For All; May 20-21, 1995. Recipe: Ralph & KacoO's Restaurant.