Creole Seafood Gumbo

2 tb Lard; or shortening
2 tb Flour
1 lg Onion; chopped
2 Garlic cloves; minced
1/2 c Chopped celery
1 tb Chopped parsley
1 Green pepper; chopped
1 cn Tomato puree (12 oz)
1 c Water
1 cn Tuna; drained and flaked
1 cn Tiny shrimp (7oz); drained
1 ts File' powder
Steamed rice

Guaranteed to conjure up dreams of moss-draped oaks and the bayou.

In a heavy pan, melt the lard (shortening: over very low heat. Add flour and stir continuously until it turns a tawny brown color (it may take as long as 15 minutes, but don't rush it because if it burns, the gumbo will be ruined). Now add the onion, garlic, celery, parsley, and green pepper and braise about 5 minutes, being careful, again, not to burn it. Add tomato puree, 1 cup water, tuna, and shrimp and simmer for 45 minutes. Add file' powder , stirring in well,and serve over fluffy steamed rice.

Vegetable Gumbo
1 Onion, chopped
1/2 Green pepper, diced
2 Ribs Celery, diced
1 Garlic clove; minced
1 lb Okra, sliced, fresh or frozen
1 lb Tomatoes, fresh orcanned
2 c Corn, fresh, frozen or canned
1 ts Bouillon granules
1/2 c White Grape Juice
1/2 c Water
1/4 ts Tabasco sauce
1/4 ts Paprika
2 tb Fresh chopped parsley
1 tb Basil or Rosemary, minced

In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender,(5-7 minutes). Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. Serve over rice in soup bowls.