SOUPER SATURDAY

Today's recipe is an unofficial state dish for Louisiana and since Mardi Gras is right around the corner I thought it would be a good one to share. It comes from TASTE OF HOME.

SEAFOOD GUMBO

1 c. all-purpose flour
1 c. canola oil
4 c. chopped onion
2 c. chopped celery
2 c. chopped green pepper
1 c. sliced green onion and tops
4 c. chicken broth
8 c. water
4 c. sliced okra
2 tbsp. paprika
2 tbsp. salt (I omit)
2 tsp. oregano
1 tsp. ground black pepper
6 c. small shrimp. rinsed and drained, or seafood of your choice
1 c. minced fresh parsley
2 tbsp. Cajun seasoning
In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano, and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes.
Add shrimp and parsley. Simmer, uncovered, aout 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoninh.
YIELD ABOUT 6 CUPS