Recipe for Louisiana Seafood Gumbo


1/2 lb medium shrimp (15-20)
1/4 cup all purpose flour
1 cup diced green pepper
1 medium clove garlic minced
46 can mixed vegetable juice
1/4 cup butter/margarine
1 cup chopped onion
1 medium bay leaf
1/2 teaspoon crushed thyme leaves
2 cup okra in 1 1/2 pieces


Shell and devein shrimp, leaving last segment and tail in place. Set aside. In 6 quart saucepan over medium heat, in hit butter, cook flour until lightly browned, about 3 minutes, stirring constantly. Stir in onion, green pepper, bay leaf, garlic and thyme; cook until onion and green pepper are tender, stirring often. Gradually stir in vegetable juice, a little at a time, stirring until smooth after each addition. Add okra. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes. Add fish, shrimp and hot pepper sauce. Simmer 10 minutes until fish flakes easily when tested with a fork and shrimp are pink, stirring gently now and then. Discard bay leaf. Serve in soup bowls; top with a scoop of rice.

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