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Title: Carol's Gumbo
Categories: Cajun, Gumbo, Shrimp, Soups
Yield: 1 Batch

15 oz Can diced tomatos with
-chiles; undrained
1 1/3 c Shrimp stock
2 tb Browned flour
2 tb Bacon fat
1/2 Red onion; chopped
1/2 Portabello cap
5 oz Okra
4 Mini-peppers (bell, yellow,
-red and orange)
5 cl Garlic; thin sliced
1 tb Worchestershire sauce
Bay leaf
6 oz Crawfish tails
4 oz Peeled shrimp (smaller
-count)
1 ts Cajun seasoning (Tony
-Cachachere)
1 1/2 c Cooked rice

This recipe is Cajun and one of my favorites. It's infuences are
African American, Native American, and creole. It has as many
versions as there are cooks. For example, it may or may not include
any of the following: Crawfish (peeled tails or whole), shrimp,
alligator, snake, shrimp, chicken or pork sausage. It is normally
tomato based but can be fish broth based with a deep roux that is
just short of burned white flour.

Most call for hot peppers, like habaneros are common. I went for
milder cubanelles and a tomato based version backed by a fish stock.

Came out really nice!

Recipe by Carol Shenk <cshenk@virginia-beach.net>

Recipe FROM: <news:AzGdneJs561G_JL4nZ2dnZfqn_SdnZ2d@giganews.com>
<news:rec.food.cooking/1482222>

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