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Creole Shrimp Gumbo

4 tbsp. flour
5 tbsp. fat
2 tbsp. tomato paste
1/4 c. diced celery
1/2 med. bell pepper
1 med. onion, chopped
1 clove garlic, minced
2 qt. boiling water
1 tsp. salt
Dash cayenne pepper
2 bay leaves
Pepper to taste
2 (3 1/2 oz.) cans shrimp & liquid
1 tsp. lemon juice
1 tbsp. gumbo file
2 c. orka


Brown flour in shortening until medium brown. Add paste, diced celery, minced bell pepper, onion, garlic and okra. Cook on slow heat for 5-10 minutes. Add all cooked ingredients to the boiling water. Add salt, bay leaves, pepper and liquid. Cook for 45 minutes on medium fire. Add shrimp and let simmer for 5 minutes. Just before serving add lemon juice and gumbo file; turn off fire. Put over rice.


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