*  Exported from  MasterCook  *

                              Seafood Gumbo

Recipe By     : Commander's Palace, New Orleans
Serving Size  : 20   Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          onions -- diced
   2      cups          green bell pepper -- diced
   6      medium        tomatoes -- diced
   1      cup           tomato puree
   1 1/2  teaspoons     thyme
   1 1/2  tablespoons   minced garlic
   4                    bay leaves
     1/2  teaspoon      salt
     1/2  teaspoon      freshly ground pepper
   1 1/2  pounds        okra -- chopped
   2      quarts        seafood stock
   2      pounds        shrimp -- cook, peel, devein
  24                    freshly shucked oysters -- drained
   1      pound         lump crabmeat -- shells removed
   2      tablespoons   filé powder

1.) Combine onions, peppers, tomatoes, and tomato purée in a heavy 8 quart
pot or Dutch oven. Cook on medium heat for 10 minutes, stirring occasionally.
2.) Add thyme, garlic, bay leaves, salt, and pepper, blend well, and simmer
for 10 minutes.
3.)  Add okra. When okra is bright in color and is cooked but still crisp,
add stock. Bring to a rapid, rolling boil, then lower heat. Add shrip,
oysters, and crabmeat and simmer for 15 minutes longer.
4.) Combine filé powder with 1 cup of the soup. Remove gumbo from heat and
stir in the filé-soup mixture. Correct seasoning to taste.


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NOTES : Do not use a cast iron pot to cook this soup, as it will discolor
the okra.