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Creole Gumbo For 10
2 1/2 cups diced celery
2 1/2 cups chopped onions
1 cup chopped green pepper
2 cloves minced garlic or powdered garlic to taste
1/4 cup enriched all-purpose flour
1 (12 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 tsp. Lawry's seasoned salt
2 Tbsp. Worcestershire sauce
1 lb. fresh or frozen okra, simmered and undrained
1 lb. fresh Crab Meat or 2 (7 1/2 oz.) cans Crab Meat
2 (8 oz.) frozen Shrimp creole or 1 lb. seasoned boiled fresh Shrimp, cut in halves or smaller
Breast of boiled seasoned chicken, sliced, and extra wings
1/4 cup cooking sherry wine
2 1/2 tsp. gumbo file
2 Tbsp. fresh chopped parsley
Saute in 1/4 cup oil and 1 cube butter or margarine: celery, green pepper, onions and garlic in Dutch oven or iron skillet from 7 to 8 minutes. Stir in flour, tomatoes, tomato sauce, Worcestershire sauce, seasoned salt and gumbo file. Simmer from 15 to 20 minutes.
Add Shrimp and Crab Meat; simmer from 15 to 20 minutes. During the lat minute, add simmered undrained okra, chicken and wings and sherry wine (or your choice of wine). Mix well and allow to stand for a while. Serve over rice; sprinkle with paprika.