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1 pt. oysters
2 medium chopped onions
1 bell pepper
1 scant c. plain flour
2 stalks celery, chopped
2 qt. water
2 bay leaves
3/4 stick butter
1 lb. small cooked shrimp
10 oz. okra
1 tsp. salt
1/2 tsp. cayenne
1/8 tsp. thyme
1/4 tsp. marjoram
1 tsp. crushed garlic
1 Tbsp. file
1 can crushed tomatoes (16 oz.

Saute onions, celery and green pepper in butter 7 to 8
minutes. Add the mixture to 2 quarts of water. Bring slowly
to a boil. Add shrimp and oysters. Reduce heat and simmer.
Add spices, tomatoes and okra. Cook 20 minutes. Just before
removing from heat add roux to thicken. In a small amount of
water dissolve file and add to gumbo. Serve over bed of rice.

1 c. plain flour
1 c. cooking oil or margarine
Heat the oil or margarine. Gradually add the flour,
stirring continuously until mixed. Best if lightly browned.

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