Creole Seafood Gumbo - cooking recipe

Ingredients

3 Tbsp. butter or margarine
1 large onion, chopped (1 c.)
1 clove garlic, minced
2 qt. water
1 green or red pepper, diced
1 c. sliced celery
1 (10 oz.) pkg. frozen okra, sliced
1 lb. fresh or frozen shrimp, shelled and deveined
1/2 c. raw rice
1 (1 lb.) can tomatoes
3 Tbsp. flour
1 tsp. gumbo file powder or 1/2 tsp. thyme
2 dashes bottled hot pepper sauce
1 (8 oz.) bottle clam juice
1 tsp. Worcestershire sauce
1 (6 1/2 oz.) can crabmeat, boned
1/4 c. diced pimiento

Preparation

Melt butter or margarine in large, heavy pot or kettle.
Saute onion and garlic until lightly browned.
Add water, pepper, celery, okra, shrimp and rice.
Simmer gently for 30 to 40 minutes or until vegetables and shrimp are cooked.
Add tomatoes.
Blend flour, file powder or thyme, pepper sauce and Worcestershire sauce with clam juice.
Add to gumbo, stirring until smooth.
Add crabmeat and pimiento.
Taste for flavor; add additional seasonings if necessary.
Serve with additional cooked rice, if desired.
Makes 6 to 8 servings with 148 calories per serving.