Shrimp And Crab Gumbo - cooking recipe

Ingredients

2 c. chopped onions
1 1/2 c. chopped celery
1 c. chopped bell pepper
2 bay leaves
1 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1 tsp. ground red pepper
1 tsp. black pepper
1 tsp. white pepper
3 tsp. salt
3/4 c. vegetable oil
3/4 c. flour
1 1/2 Tbsp. minced garlic
9 c. shrimp stock
1 1/2 lb. medium shrimp
1 (8 oz.) pkg. Louis Kemp chunk Crab Delights
hot cooked rice

Preparation

In a medium
bowl,
combine
the onion, celery and bell pepper, then set aside.
In
a
small cup, mix all the seasonings well and set
aside.
Next,
you need to make your shrimp stock. Peel and
devein
shrimp.
Place shrimp shells and all the vegetable trimmings from the onion, celery and bell pepper in a 3 quart saucepan;
cover
with water and bring to a boil. Reduce heat and simmer
about
35 minutes.
Strain and set the stock aside.