LOUISIANA SEAFOOD GUMBO

Ingredients
Olive oil, for sauteing 1 1/2 medium-sized onions, coarsely chopped 1 cup celery, cut crosswise into 1/3 (use the middle 1/3 only) and coarsely chopped cloves garlic, finely chopped 1/2 green !ell pepper, coarsely chopped " cups !a#ed o#ra, sliced 1/$-inch thic# and !a#ed for a!out 1% minutes in !a#ing pan &ou', recipe follows " tomatoes, roughly chopped (toc#, recipe follows 1 pound shrimp heads reserved for stoc# 2 or 3 cra!s, cleaned,and chopped into chun#s )emon slices *hopped green onions (erving suggestion+ with rice or as a soup

Directions
*oat a large heavy-!ottomed saucepan with oil and coo# the onions until translucent, -dd the celery, garlic, !ell peppers, and o#ra, -dd the rou' and mi' thoroughly to pic# up all the e'cess oil in the pot, .e't add the tomatoes and !ring the mi'ture to a !oil, /hen mi'ed, strain the stoc# and add it to the pot, mi'ing thoroughly to prevent lumps, *over with lid, !ring to the !oil and coo# for 2% minutes, *lean the shrimp and saute in a separate pan to get rid of any e'cess moisture, /hen they have turned pin# add the shrimp and cra! to the gum!o, *oo# for 1% minutes, )astly, add lemon slices and chopped green onions &ou'+ 1/2 cup flour Olive oil *om!ine the ingredients in a separate pan, 0rown on a medium high heat until it turns light !rown,

(toc#+ 1 cups water (hrimp heads 1 stal# celery 1/2 lemon 1 !ay leaf 3 !asil leaves *reole seasoning (recommended+ 2ash) (alt and freshly ground !lac# pepper *om!ine ingredients in a large heavy !ottomed saucepan, 0ring to the !oil and simmer for 1 hour, 3ield+ " servings