1 lb.                       fresh or frozen raw Shrimp

1med.                    Onion diced

2 stalks                 Celery diced                                                                   

1 15-oz can           Diced Tomato

1 small pkg.          Frozen, fresh or canned Cut Okra (drained)                

1 Tbsp                  Red Cayenne crushed Peppers

1 stick                  butter

2 tsp.                   Olive Oil                  

2 Tbsp                  Sifted Flour

2 cups                  Water from boiling seafood                                                 

1 Tbsp                 Salt                                             

1 Tbsp                 File’t

Remove shells from Shrimp and remove black vein.    Put shells in a container for later; put shrimp in bowl for later and throw the veins away. 

Bring large pot of water to a boil.  Boil shells from shrimp for 5 minutes.  Remove shells from hot water with a strainer.  Reserve the water for the Gumbo and put shells in trash.

Sauté Onions and Celery in 1 tsp olive oil until onions are opaque (see through - not browned) and drain.  Set aside.

Put 1 tsp Olive oil in stock pot & place a stick of butter over it.  The Olive oil will keep the butter from burning.  Melt butter and stirring constantly, blend in sifted flour. Stir until mixture is copper color (like a polished penny). Add hot water slowly and stir vigorously so rue will not be lumpy.

Add everything except shrimp & filet'. Add more water if needed to cover ingredients. Bring to a boil and simmer Covered for 1 hour (Stir every 15-min.). Taste to see if you need more spices.

Add filet' and simmer for another 7 minutes. Add Shrimp and simmer for 3 more minutes.  Serves 5-6

Corn Bread

Iced Tea, Milk or white Wine

May substitute shrimp with 1 LB of sliced beef sausage, chicken, catfish, cod, haddock and/or crab. Or put ¼ cup of each in to have an exceptional gumbo. I call it my "Everything Gumbo."