9 oz. cream cheese
1 c. ketchup
1 tsp. salt
1/4 tsp. gumbo filet
1 1/4 lb. cut up cooked med. shrimp
1/2 c. chopped celery
1/3 c. chopped onion
1 env. gelatin
Dash of Lea & Perrins Worcestershire

Melt cheese and ketchup over low heat. Add gumbo filet, Lea & Perrins and dash of salt. Add gelatin, dissolved in 1/2 cup cold water. Add cooked shrimp. Add celery and onions. Pour into 5 1/2 cup fish mold lightly greased with mayonnaise.

Best to do night before and refrigerate for at least 8 hours.