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Source: Farberware Cookbooks

Louisiana Gumbo
This dish will make you feel like you are in New Orleans!
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Serves: 6 to 8
Prep Time: 10 minutes
Cook Time: 50 minutes
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1/2 cup butter or margarine
1/4 cup flour
1 can (16 ounces) tomato puree
2 cups water
1 package (10 ounces) frozen okra
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon basil
1 pound cod, cut into 2-inch pieces
1 pound shrimp, peeled and deveined*
1/2 pound crabmeat, flaked
red pepper sauce, to taste
optional hot cooked rice

In FARBERWARE® 12-inch Electric Skillet, melt butter with heat control set at 250 degrees. Stir in flour, blending until smooth. Add tomato puree, water, okra, salt, onion powder and basil. Stir together and bring mixture to a boil. Turn heat control down until light goes out (simmer point). Cover and simmer 30 minutes. Add cod, shrimp and crabmeat. Cover and simmer 15 to 20 minutes or unitl fish is tender. Add red pepper sauce to taste. Serve over rice, if desired.

*If frozen shrimp are used, thaw and drain completely.

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