Soups
| Amount | Measure | Ingredient |
|---|---|---|
| 1 oound | raw shrimp, peeled and deveined | |
| 1 pound | crab meat | |
| 2 Tbsp. | olive oil | |
| 1 | onion -- chopped | |
| 2 stalks | celery -- chopped | |
| 1/2 | green pepper -- chopped | |
| 4 cloves | garlic -- minced | |
| 1 can | ((16 oz) diced tomatoes -- undrained | |
| 1 can | (8 oz.) tomato sauce | |
| 2 Tbsp. | sugar | |
| 2 cups | water | |
| 1 package | (8 oz.) frozen mixed vegetables | |
| 2 | bay leaves | |
| 1/4 tsp. | black pepper | |
| 1 Tbsp. | parsley |
Heat oil in a large pot and saute onion, celery, bell pepper and garlic untiltender-crisp.Add tomatoes, tomato sauce and sugar. Simmer 5 minutes.Add water, vegetables, bay leaves and pepper. Cover and cook until tender. discardbay leaves. At this point, gumbo base can be refrigerated or frozen.Add shrimp. Cook until shrimp turn opaque. Add crab. Warm through. Garnish withparsley.