Bonnie B. Gaddis
- 4 Tbsp cooking oil
- 4 Tbsp flour
- 1 large onion, chopped
- 1 Bell pepper, chopped
- 1 cup celery, chopped
- 8 cup water
- 1 can tomato paste
- 3 cans of shrimp or 2 lb. raw peeled shrimp
- 2 tsp file
- 1 1/2 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp lemon juice
- 1 Tbsp Worcestershire® sauce
- 1/8 tsp Tabasco® sauce
- 1 Tbsp finely chopped parsley
- 1 tsp seafood seasoning
- 1 can of crabmeant
- 1/4 cup chopped green onons
Make a roux by browning flour in cooking oil on medium beat until dark brown (stir constantly). Add chopped onions, celery and Bell peppers and cook on low heat ten minutes, stir often.
Add all other ingredients except shrimp and crab meat. Cook for one hour and add the seafood.
Cook for thirty minutes. Take off of range and add green onions and file, serve over rice in bowls.
