Ingredients
ROUX
3/4 cup butter
3/4 cup flour
GUMBO
3 tbsp butter
1 tbsp minced or pressed garlic
1/2 cup chopped celery
1-1/4 cups chopped green peppers
1/2 tsp red pepper flakes
2tsp chili powder
1 (15 ounce) can tomato tidbits or purée
2 quarts water
1/2 pound fresh okra, sliced 1/4" thick (2 cups) or 10 oz. package frozen okra
1-1/2 tsp Lea & Perrins Worcestershire sauce
1 tsp dried thyme
3/4 tsp dried oregano
3/4 tsp rubbed sage
1 tbsp salt
1 lb. chopped fresh tomatoes (2-1/2 cups)
1/2 cup lemon juice
2 lb. small or medium shrimp, peeled and deveined or claw crabmeat
Preparation
ROUX Melt the butter in a heavy saucepan and blend in the flour. Cook and stir occasionally over low heat until the color of peanut butter. Set aside.
GUMBO Melt the butter in a stockpot. Add the garlic, celery, green peppers, red pepper flakes, and chili powder. Sauté about 5 minutes until the vegetables have softened. Vigorously whisk in the roux, making sure that it doesn’t lump. While whisking, add the remaining ingredients except for the shellfish. Stir in shellfish and simmer 5 minutes more.
