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Click Here for Gulf Shores Seafood Coupon

Gumbo...Gumbo..Gumbo..Gumbo..Gumbo..Gumbo..Gumbo..Gumbo..

This recipe was included in my utility bill once years ago down here in
Lower Alabama (The 'other' L.A.) !
Aunt Myrtle's Shrimp Gumbo

for 4 to 6 people
Cook by boiling one large fryer (chicken)--Let cool and remove the meat from the bone, dice and set aside. Save broth.
In a large heavy kettle, sauté in half stick of BUTTER (or olive oil)-not margarine:
2 cloves garlic minced
2 onions chopped
1/2 bell pepper chopped
stir in 2 Tbs. flour

Cook over low heat until veggies are tender, then add:

2 1/2 cups tomatoes with juice (No.2 can)
1 pkg frozen cut up okra
3 beef bouillon cubes
4 tsp. Lee & Perrins brand Worcestershire Sauce
1/4 tsp ground cloves
1/2 tsp. chili powder
pinch of dried basil
1 bay leaf
1 1/2 tsp. salt
1/4 tsp black pepper
3 cups of reserved chicken broth

Simmer 45 min. Just before serving, add to simmering mixture, 1 1/2 lbs. shelled raw shrimp & the diced chicken. Cook uncovered 5 min. or until shrimp are pink and tender. Option: add 1/2 lb. crabmeat with shrimp & chicken

OK-so you get the idea. I do this using sausage instead of chicken meat &  I have tried using some ground allspice instead of the ground cloves.