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19.
LOUISIANA GUMBO
1/2 cup butter or margarine
1/4 cup flour
1 16-ounce can tomato purée
2 cups water
1 10-ounce package frozen okra
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon basil
1 pound cod or halibut fillets, cut into 2-inch pieces
1 pound shrimp, peeled and deveined*
1/2 pound flaked crabmeat
Red pepper sauce to taste
Hot cooked rice (optional)
In Electric Skillet, melt butter with heat control set at 250°F. Stir in
flour, blending until smooth. Add tomato purée, 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). Add
cover with vents closed and simmer 30 minutes. Add cod, shrimp and
crabmeat. Add cover and simmer 15 to 20 minutes or until fish is
tender. Add red pepper sauce to taste. Serve over rice, if desired.
Makes 6 to 8 servings.
* If frozen shrimp are used, thaw and drain completely.