10:36 AM 3/22/98
rfr

Below is a recipe that is included in the January/February 1998 issue of
"Louisiana Cookin'":

Seafood Gumbo

3 quarts seafood stock
1 cup corn oil
1 cup flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup chopped garlic
1 pound shrimp
1 pound catfish filets cut into 1/2 inch pieces
1 pound claw crabmeat
1 pound crab fingers
1 10 ounce can Rotel Diced Tomatoes and Green Chilies
salt to taste
freshly ground black pepper to taste
cayenne pepper to taste
file' to taste
2 cups chopped green onion tops
1/2 cup chopped parsley

To make seafood stock: In a large pot, combine 3 1/2 quarts water with any
combination of shrimp peels and heads, crab bodies, fish bones and heads,
peelings from onions, celery, garlic, parsley stems, thyme and bay leaves. 
Bring to a boil, reduce heat to a simmer and cook for about 1 hour. Strain
and keep hot. Meanwhile, in a large, heavy pot, heat the corn oil, slowly
add the flour and cook, stirring constantly, until the roux reaches the
color of peanut butter. Add the onions, celery, bell peper and garlic to
the roux and cook for about 5 minutes. While stirring, add the hot seafood
stock to the pot. Bring to a boil and lower to a simmer. Cook for 15
minutes.  Ad the shrimp, catfish, claw crabmeat, crab fingers and Rotel
tomatoes. Cook an additional 15 minutes. Season with salt, freshly ground
black peper, cayenne pepperr and file'. Add chopped green onions and
chopped parsley.  Serve with steamed rice and French bread. Makes 12
servings. 

This gumbo, prepared by Joe Gonsoulin, executive chef of Le Triomphe Golf &
Country Club in Broussard, won first place honors in the professional seafood
category of the 1997 World Championship Gumbo Cook-Off held in New Iberia.