*  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.