GUMBO

In large pot mix flour and oil together on medium high heat stirring constantly till dark brown. It will have a nutty aroma. This is your roux. Remove from heat and cool in refrigerator 10 minutes.

• 1 chopped onion
• 1 chopped bell pepper
• 2 chopped celery stalks
• Roux
• 8 cups water
• 1-1/2 tablespoon Red pepper (cayenne)
• 1 teaspoon garlic salt
• 1 can stewed tomatoes (16-ounces)
• 1/2 teaspoon oregano
• 1-1/2 teaspoon gumbo filet
• 1 tablespoon salt
• 1 tablespoon parsley

Cook 1 hour on medium heat. Add: 1 to 2 pounds of salad shrimp or shredded cooked chicken or sausage. I use shrimp and cut up catfish filets or whatever seafood I have around. Add: 1 pound chopped Okra. Cook 1 hour more on low heat. Serve over rice.

About Lee Anne: Lee Anne's email address is leemorton@hotmail.com.

Other recipes submitted by Lee Anne:

• New England Clam Chowder
• Strawberry Bread